When David Leibovitz recommends a recipe it’s generally fabulous. I followed the recipe pretty exactly except I used regular peppercorns in place of Sichuan peppercorns
https://www.vietworldkitchen.com/blog/2018/07/kung-pao-tofu-recipe.html
14 to 16 ounces extra-firm tofu
Rounded 1/2 teaspoon salt
3 to 4 tablespoon canola oil, divided
2/3 cup roasted, unsalted peanuts
2 1/2 teaspoons regular soy sauce
1 teaspoon Shaoxing rice wine or dry sherry
1 tablespoon plus 1/2 teaspoon sugar
1 tablespoon plus 1 teaspoon Chinkiang vinegar, or 1 tablespoon balsamic and 1 teaspoon cider vinegar
1 1/2 teaspoons regular soy sauce
1 teaspoon dark soy sauce, or 1/2 teaspoon regular soy sauce plus 1/2 teaspoon molasses
1 1/4 teaspoons toasted sesame oil
8 dried red chiles, stemmed, halved lengthwise with scissors, seeds discarded
1 teaspoon Sichuan peppercorns
Rounded 1 tablespoon minced garlic
Rounded 1 tablespoon minced fresh ginger
White part of 4 large green onions, cut to match size of peanuts
Green part of 1 large green onion, cut to match size of peanuts
Cut the tofu into thumb nail-size cubes (each about 3/4 inch). Sprinkle on the salt and gently toss to coat. Spread out on 2 layers of paper towel and let drain for 10 to 15 minutes.
Heat 1 to 2 tablespoons of oil in a large wok or skillet over medium-high or high heat. When barely shimmering, add the tofu (work in batches, if needed), then cook for 1 to 2 minutes, tossing and stirring to sear and lightly brown the tofu. Transfer to bowl and set aside.
Reheat the wok or skillet over medium-high heat until bead of water evaporates in 2 to 3 seconds. Add 2 tablespoons of oil and the peanuts, stirring constantly for 1 to 2 minutes, until fragrant; take care not to burn them. Use a slotted spoon to transfer peanuts to small plate, leaving excess oil behind.
Stir together the ingredients for each of the seasoning sauces, keeping them separate. Set near the stove with the remaining ingredients from dried red chiles down to the green onion.
Reheat the wok or skillet over high heat. Add the chiles and Sichuan peppercorns. Stir briskly for 20 seconds, until aromatic and crisp. Add the tofu, give things a stir, then splash in seasoning sauce 1. Let the tofu absorb the seasonings, then add the garlic, ginger and white scallion parts. Stir-fry for 1 minute more to cook through and become aromatic.
Give seasoning sauce 2 one last stir, then add to wok. When sauce is thick and coats things, about 30 seconds, return the peanuts and add cut green scallion parts. Stir, transfer to a plate, and serve.
