Crispy Kung Pao Tofu | Serious Eats : Recipes

Ingredients

  • 1 ½ quarts vegetable or peanut oil
  • ½ cup plus 2 teaspoons cornstarch, divided
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • Kosher salt
  • ½ cup cold water
  • ½ cup vodka
  • + 16 more ingredients
    • 1 pound extra-firm tofu, cut into ¾-inch cubes, carefully dried (see note above)
    • ¼ cup water or vegetable stock
    • 1 tablespoon soy sauce
    • 1 tablespoon Sichuan broad bean chili paste
    • 1 tablespoon Chinkiang vinegar
    • 2 teaspoons sugar
    • 3 scallions, whites finely minced, and greens finely sliced, reserved separately
    • 3 cloves minced garlic (about 1 tablespoon)
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons sichuan peppercorns, divided
    • 12 hot Chinese dry chili peppers
    • 2 small leeks, white and light green parts only, cut into ¼-inch slices (about ½ cup total)
    • 2 ribs celery, split in half lengthwise and cut into ¾-inch pieces
    • 1 long green Chinese hot pepper, stemmed and seeded, cut into ¾-inch squares
    • ½ cup roasted peanuts
    • Cooked white rice, for serving

1 Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fa...

View full recipe at SpringPad

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