Kung Pao Tofu

• 1 package extra-firm tofu, cubed
• cup corn starch, for tofu
• 1/4 cup soy sauce
• 2 tablespoon brown sugar
• 2 tablespoon hoisin sauce
• 2 tablespoon rice wine
• 1 tablespoon black vinegar
• 2 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper, finely ground
• 3 garlic cloves, finely grated, finely grated
• 1 (1-inch) piece fresh ginger, peeled and finely grated
• 2 tablespoon corn starch, for sauce
• salt
• grapeseed oil, as needed
• 1 red bell pepper, cut into .5-inch squares
• 2 celery stalks, cut into .25-inch slices
• 4 scallions, cut into 1-inch chunks
• 1 teaspoon red pepper flakes
• 1/3 cup roasted peanuts
• 1/4 cup roughly chopped cilantro leaves and tender stems
• 12 ounce frozen broccoli

Serve With Rice

Directions

1. Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
2. While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, garlic, ginger, 2 teaspoons cornstarch and 1/3 cup water until combined.
3. After the tofu has been pressed, unwrap it and cut into 3/4-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in 1/4 cup cornstarch; set aside.
4. Cook frozen broccoli for half the time recommended on the package.
5. In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
6. Add the red bell pepper, celery, broccoli, and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the Sichuan peppercorns and chiles and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.