Makes 8 Servings
- 1 lb extra firm tofu, drained
- Kosher salt, as needed
- 2 tablespoons Shaoxing wine or sherry
- 2 tablespoons sesame oil
- 2 tablespoons bean sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons chile paste with garlic
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 2 cups peanut oil
- 1 cup raw shelled peanuts
- Corn starch, as needed
- 4 to 5 dried red chiles
- 8 to 10 cloves garlic, choppedd
- 1 cup sliced (1/2-in) scallions
- 1 lb bok choy, spinach, or any leafy green
- 1 cup cilantro leaves
- Drizzle of sesame oil
- 1 lb zucchini noodles or cooked brown rice
- Ground black pepper, as needed
- Cut the tofu into 1 inch pieces
- Add the salt, Shaoxing wine, and sesame oil. Let sit for 30 minutes.
- For the Sauce: Mix the bean sauce, Hoisin, chili paste, vinegar, and the sugar then set aside.
- Heat 1 cup oil in a wok over medium heat. Add the peanuts, and cook, stirring constantly until golden brown. Remove peanuts with a slotted spoon, reserving the oil. Drain peanuts well on paper towels.
- Re-heat the oil until hot. Toss the tofu with cornstarch to coat. Shake off the excess. Deep fry until crisp. Remove with a slotted spoon to drain, reserving the oil once more.
- To Serve: Heat a clean skillet or wok over high heat. When hot, add 1 1/2 tablespoons of the reserved oil then add the dried chilies. Cook until they blacken and smoke. Add the garlic and green onions whites then briefly stir.
- Reduce the heat to medium. Add the sauce mixture and cook, stirring until it boils.
- Add the crispy tofu and greens, toss until well coated and cooked through. Turn off the heat, stir in the peanuts and cilantro.
- Serve sprinkled with the sesame oil.
- Blanch the zucchini noodles for 1 minute in boiling salted water. Drain well. Season with salt and pepper. Place a portion of noodles in the bottom of a container, top with the tofu and peanuts.
NOTE: you can serve over brown rice in place of zucchini noodles.