Kung Pao

Kung Pao Anything
Serves 4

2 lbs tofu or any protein, chunked
5 gloves garlic, minced
1 thumb ginger, minced
1 bunch scallions, roughly chopped
2 tablespoons peanut oil
15+ dried red chilis
1.5 tablespoon ground Sichuan peppercorns
2 handful of dry roasted peanuts

For marinade:
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon Shaoxing rice wine or medium dry sherry
3 teaspoon cornstarch
2 tablespoon water

For sauce:
1 tablespoon sugar
2 teaspoon cornstarch
2 teaspoon dark Soy sauce
1 tablespoon Soy sauce
1 tablespoon dark rice vinegar/balsamic
2 teaspoon sesame oil
2 tablespoon chicken stock or water


Cube the tofu and mix in the marinade ingredients. Let stand while you
prepare the other ingredients.

Mince the garlic and peel and slice the ginger. Roughly chop the white
parts of scallions, and thinly slice the green parts for garnish.

In another bowl, mix the sauce and set aside.

Heat a wok with oil over high heat. Add the chilis and Sichuan
peppercorn. Stir-fry briefly until the chilis are slightly blistered. Add
tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and
stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat
the other ingredients. When the sauce is thickened, stir in peanuts and
scallions.

Serve with rice.