Szechuan Tofu with Peanuts

Ingredients

• 16 oz extra-firm tofu, cut into 5/8-inch cubes
• 2 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 1 Tbsp cornstarch
• 4 oz raw peanuts
• 4 oz bamboo shoots, diced
• 2 oz carrot, diced
• 4 oz snow peas, cut into thirds
• 6 dried red chiles, halved
• 2 Tbsp fresh ginger, cut into strips
• 2 Tbsp Chinese black vinegar
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 tsp chili oil
• 2 cups neutral oil, for frying

Directions

1. Toss tofu with soy sauce, rice wine, sesame oil, and cornstarch; let stand 15 minutes.
2. Heat oil to 325 F. Fry peanuts 30 to 45 seconds until light brown; drain. Fry tofu 1 minute; drain.
3. Leave 2 tablespoons oil in the wok. Stir-fry chiles until dark, then add ginger, tofu, bamboo shoots, carrot, and snow peas for 2 to 3 minutes.
4. Add vinegar, rice wine, salt, sugar, chili oil, and cornstarch mixture. Toss in peanuts and serve.