Ingredients:
1 tablespoonsoy sauce
1 tablespoondark soy sauce
1 tablespoonChinkiang (Chinese black) vinegar
1 tablespoongranulated sugar
3 tablespoonsplus 1 teaspoon cornstarch, divided
1 pinchsalt
14 to 16 ouncesfirm tofu (depending on package size), drained
Neutral oil (such as vegetable or canola), for cooking
1 (3-inch) piecesginger, peeled and minced
3 dried chiles (such as Thai or serrano), halved
3 garlic cloves, thinly sliced
2 scallions, green parts roughly chopped, white parts finely chopped
1 teaspoontoasted, crushed Sichuan peppercorns (optional)
2 tablespoonsunsalted or salted roasted peanuts
Cooked rice, for serving
Directions:
In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
Cut the tofu into roughly 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
Pour enough oil to coat the bottom of a large nonstick pan and set it over medium heat. Carefully lower the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
Using the same pan, still over medium heat, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
Serve warm with a bowl of rice.