Ingredients:
\n 1 tablespoonsoy sauce
\n 1 tablespoondark soy sauce
\n 1 tablespoonChinkiang (Chinese black) vinegar
\n 1 tablespoongranulated sugar
\n 3 tablespoonsplus 1 teaspoon cornstarch, divided
\n 1 pinchsalt
\n 14 to 16 ouncesfirm tofu (depending on package size), drained
\n Neutral oil (such as vegetable or canola), for cooking
\n 1 (3-inch) piecesginger, peeled and minced
\n 3 dried chiles (such as Thai or serrano), halved
\n 3 garlic cloves, thinly sliced
\n 2 scallions, green parts roughly chopped, white parts finely chopped
\n 1 teaspoontoasted, crushed Sichuan peppercorns (optional)
\n 2 tablespoonsunsalted or salted roasted peanuts
\n Cooked rice, for serving<\/p>\n
Directions: <\/p>\n
In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
\nCut 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.
\nPour 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.
\nUsing the same pan, still over medium heat, saut\u00e9 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.
\nAdd 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.
\nServe warm with a bowl of rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
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… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1474","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1474"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1474\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}