Kung Pao Tofu

Method

1. Cut the tofu into small cubes and press firmly with a clean cloth to remove as much moisture as possible, then let it rest for 15 minutes during prep.
2. Heat a wok over high heat until smoking, then add the tofu cubes and stir-fry for 8 minutes until each side develops a firm, golden crust.
3. Push the tofu to the side of the wok, add the sichuan pepper and dried pepper directly to the hot surface, and temper them for 2 minutes until fragrant and aromatic.
4. Pour in the soy sauce, toss everything together in the wok, and stir-fry over high heat for an additional 10 minutes to allow the sauce to reduce and coat the tofu evenly.
5. Add the peanuts to the wok and continue stir-frying for a final 5 minutes until the peanuts are lightly toasted and fully incorporated with the tofu and sauce.
6. Reduce the heat to medium and let the dish cook for a remaining 14 minutes, stirring occasionally, until the sauce thickens to a glossy coating around the tofu and peanuts.