Vegetarians Delight Recipe

Press and cube the tofu

Drain the 14 oz extra-firm tofu. Wrap block in clean kitchen towels or paper towels, place a heavy pan or books on top and press for 20–30 minutes to remove excess moisture. After pressing, cut tofu into 1–inch cubes.

Season and coat

In a shallow bowl, mix 1 cup cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Toss tofu cubes gently in the cornstarch mixture until evenly coated, shaking off excess.

Fry until crisp

Pour about 1 cup neutral oil into a large skillet or wok and heat over medium-high until shimmering (around 350°F / 175°C if using a thermometer). Fry tofu in batches (do not overcrowd) for 3–5 minutes per side, turning to get all sides golden and crisp. Use a slotted spoon to transfer tofu to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while you prepare the sauce and vegetables.

Whisk the sauce ingredients together in a small bowl: 3 tbs low-sodium soy sauce, 1 tsp dark soy sauce (optional), 1.5 tbs rice vinegar, 1 tbs hoisin, 1 tsp chili paste or 1 tsp doubanjiang, 1 tsp brown sugar, and 1/2 cup vegetable broth or water. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry and set aside.

Prepare aromatics and vegetables: slice scallions, mince 3 garlic cloves and 1 tbs ginger, dice 1 red bell pepper and chop 1 cup zucchini or baby bok choy if using. If using dried whole chilies, split one to taste (remove seeds for less heat) or leave whole.

Stir-fry aromatics and vegetables: Wipe out the wok briefly leaving about 1 tsp oil, then heat it over high heat until hot. Add the 6 dried chilies and stir for 20–30 seconds until fragrant (be careful not to burn). Add the minced garlic and ginger and stir 15–20 seconds until aromatic. Add the diced red bell pepper and zucchini/bok choy; stir-fry 2–3 minutes until vegetables are crisp-tender.

Add sauce and thicken: Pour the prepared Kung Pao sauce into the wok with the vegetables. Bring to a simmer and then stir in the cornstarch slurry slowly while stirring; cook 1–2 minutes until sauce thickens and becomes glossy.

Add tofu and peanuts: Add the fried tofu and 1/2 cup raw peanuts to the wok. Gently toss to coat the tofu in sauce, cooking another 1–2 minutes so tofu heats through and peanuts slightly toast in the sauce. Drizzle 1/2 tsp toasted sesame oil and sprinkle sliced scallion whites/greens and 1 tsp sesame seeds (if using) on top, tossing briefly.

Adjust seasoning and serve: Taste and adjust — add a pinch of salt, additional soy sauce, or a splash of rice vinegar if desired. Transfer to a serving platter and serve immediately over steamed rice or noodles.