Kung Pao Tofu Washington Post

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Storage: Refrigerate for up to 4 days.

One (14-ounce) package firm tofu

2 teaspoons low-sodium soy sauce or tamari

1 tablespoon Chinkiang vinegar (Chinese black vinegar) or balsamic vinegar

2 teaspoons hoisin sauce

1 teaspoon toasted sesame oil

2 tablespoons canola oil or other vegetable oil, divided

6 small dried red chiles

1 teaspoon Sichuan peppercorns

3 scallions, white and light green parts separated from dark green, thinly sliced

1 red serrano chile, sliced (may substitute green serrano; remove seeds and ribs if you want less spice)

1 teaspoon grated fresh ginger

2 garlic cloves, sliced

½ cup unsalted roasted peanuts

Cooked rice, for serving

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