Kung Pao Tofu

From ThisBlueWiki

Note: this needs work.

• 1 block (14-16oz) firm tofu
• 1½ cups chopped onion
• 1½ cups chopped celery
• 8 small dried red chili peppers (not if using cayenne in marinade)
• 2 cloves garlic
• 2 green onions (spring onions, scallions)
• 4 tablespoons oil for stir-frying, or as needed
• 1 teaspoon Szechuan peppercorn, optional
• ¾ cup peanuts or cashews
• a few drops sesame oil, optional

Marinade:

• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1½ teaspoons corn starch
• ½ teaspoons cayenne pepper (not if using chilis)

Sauce:

• 3 tablespoons dark soy sauce
• 2 tablespoon2 Chinese rice wine or dry sherry
• 2 teaspoon sugar
• ½ teaspoons corn starch

Preparation: Press the tofu and into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the tofu for 25 minutes. Can be marinated overnight in a plastic bag.

Prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, sugar and corn starch. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Make sure the onion and celery is chopped approximately the same size as the tofu cubes. Mince the garlic. Chop the scallion.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the tofu. Stir-fry until it turns golden on all sides. Remove from the wok.

Add more oil as needed. When the oil is hot, add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. Add the garlic and stir-fry until aromatic (about 30 seconds). Add the onion and celery and stir-fry until beginning to soften.

Add the sauce to the wok. Bring to a boil. Add the tofu back into the wok. Stir in the peanuts. Remove from the heat and stir in the sesame oil. Garnish with scallion and serve hot.

Adapted from http://chinesefood.about.com/od/poultryreceo/r/kungpaostirfry.htm