Foryoueats: Crispy Kung Pao Tofu Recipe

Name: Foryoueats: Crispy Kung Pao Tofu Recipe
Total time: 40 min
Ingredients: 1 1/2 quarts vegetable or peanut oil; 1/2 cup plus 2 teaspoons cornstarch, divided; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Kosher salt; 1/2 cup cold water; 1/2 cup vodka; 1 pound extra-firm tofu, cut into 3/4-inch cubes, carefully dried (see note); 1/4 cup water or vegetable stock; 1 tablespoon soy sauce; 1 tablespoon Sichuan broad bean chili paste; 1 tablespoon Chinkiang vinegar; 2 teaspoons sugar; 3 scallions, whites finely minced, and greens finely sliced, reserved separately; 3 cloves minced garlic (about 1 tablespoon); 1 tablespoon minced fresh ginger; 2 tablespoons sichuan peppercorns, divided; 12 hot Chinese dry chili peppers; 2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total); 2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces; 1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares; 1/2 cup roasted peanuts; Cooked white rice, for serving

foryoueats.com

This Crispy Kung Pao Tofu recipe features crispy cubes of tofu tossed in a spicy, flavorful sauce with crunchy vegetables and peanuts. Served over white rice, it's a delicious and satisfying...

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Ingredients

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 pound extra-firm tofu, cut into 3/4-inch cubes, carefully dried (see note)
1/4 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon Sichuan broad bean chili paste
1 tablespoon Chinkiang vinegar
2 teaspoons sugar
3 scallions, whites finely minced, and greens finely sliced, reserved separately
3 cloves minced garlic (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons sichuan peppercorns, divided
12 hot Chinese dry chili peppers
2 small leeks, white and light green parts only, cut into 1/4-inch slices (about 1/2 cup total)
2 ribs celery, split in half lengthwise and cut into 3/4-inch pieces
1 long green Chinese hot pepper, stemmed and seeded, cut into 3/4-inch squares
1/2 cup roasted peanuts
Cooked white rice, for serving