Blistered Kung Pao Tofu with Peanuts and Charred Chilli

⏱ 35 min · Serves 4

Crisp cubes of cornflour-dusted tofu tossed in a glossy, tingly sweet-sour sauce with toasted peanuts, dried chillies and a scatter of spring onion. It hits the table in half an hour and tastes better than takeaway.

Ingredients

• 450g firm tofu, pressed 15 minutes and cut into 2.5cm cubes
• 3 tbsp cornflour
• 1/2 tsp fine salt
• 4 tbsp neutral oil (groundnut or sunflower)
• 10 dried red chillies, snipped in half, seeds shaken out
• 1 tsp Sichuan peppercorns, lightly crushed
• 4 garlic cloves, thinly sliced
• 1 thumb ginger, finely chopped
• 1 red pepper, cut into 2cm squares
• 100g roasted unsalted peanuts
• 4 spring onions, whites cut into 2cm lengths, greens sliced
• Steamed jasmine rice, to serve
• For the sauce:
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp Chinkiang black vinegar
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp caster sugar
• 1 tsp cornflour
• 4 tbsp water
• 1 tsp toasted sesame oil

Method

1. Whisk all the sauce ingredients together in a small bowl until the sugar and cornflour dissolve. Set aside near the hob.
2. Pat the tofu very dry. Toss in a bowl with the cornflour and salt until each cube is lightly coated.
3. Heat 3 tbsp oil in a large non-stick frying pan or wok over medium-high heat. Fry the tofu in a single layer, undisturbed, for 3 minutes per side until golden and crisp on most faces, about 10 minutes total. Lift onto a plate.
4. Wipe out any loose crumbs, add the last 1 tbsp oil and lower the heat to medium. Add the dried chillies and Sichuan peppercorns and stir for 30 seconds until fragrant and the chillies darken slightly — don't let them blacken.
5. Add the garlic, ginger, red pepper and spring onion whites. Stir-fry over high heat for 2 minutes, until the pepper is just blistered but still crunchy.
6. Stir the sauce again and pour it in. Bubble for 30–60 seconds until glossy and thick enough to coat a spoon.
7. Return the tofu with the peanuts, toss quickly to coat, then take off the heat straight away so the tofu stays crisp.
8. Scatter with spring onion greens and serve immediately with steamed rice.