Kung pao tofu | epicuriantime.com

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinkiang (Chinese black) vinegar
• 2 teaspoons granulated sugar
• 3 tablespoons plus 1 teaspoon cornstarch, divided
• 1 pinch salt
• 14 to 16 ounces firm tofu (depending on package size), drained
• vegetable or canola, for cooking
• 1 (3-inch) pieces ginger, peeled and minced
• 3 dried chiles (such as Thai or serrano), halved
• 3 garlic cloves, thinly sliced
• 2 scallions, finely chopped
• 1 teaspoon toasted, crushed Sichuan peppercorns (optional)
• 2 tablespoons unsalted or salted roasted peanuts
• Cooked rice, for serving
• recipeIngredient ends