Mala Stir-Fried Tofu
Original recipe andwine.com/mala-stir-fried-paneer-7229913 instead of tofu but that’s what I had :) I didn’t have some of these ingredients so below is my adaptation.
Ingredients
4 cups boiling water
1 (12-ounce) block tofu, cut into 3/4-inch cubes
8 bags lapsang souchong black tea
1/4 cup peanut oil or avocado oil
1 jalapeno, minced
1 1/2 teaspoons Szechuan peppercorns
2 teaspoons ground cumin
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped peeled fresh ginger (from 1 [1-inch] piece)
1 tablespoon Shaoxing wine
1 1/2 tablespoons light soy sauce (or regular)
1 teaspoon granulated sugar
2 tablespoons fried shallots
Thinly sliced scallions and fresh cilantro leaves, for garnish
What To Do
Place 4 cups boiling water, tofu, and tea bags in a large bowl; let stand, uncovered, at room temperature until paneer softens, about 30 minutes. Discard tea bags, and set aside paneer in tea water.
Heat a large wok or cast-iron skillet over medium. Using tongs, swipe wok with a lightly oil-soaked paper towel to coat. Add 2 tablespoons oil, jalapeno, and Szechuan peppercorns; cook, stirring constantly, until toasted and fragrant, about 1 minute. Remove from heat; transfer chiles and peppercorns to a cutting board using a slotted spoon, and finely chop.
Wipe wok clean with oil-soaked paper towel. Add remaining 2 tablespoons oil, and return to heat over medium. Add cumin, garlic, and ginger; cook, stirring constantly, until fragrant, about 15 seconds. Using a slotted spoon, transfer paneer to wok. Add chopped er jing tiao chiles and peppercorns, and cook, stirring constantly, until paneer is fully coated, about 15 seconds. Stir in wine; cook, stirring constantly, until liquid is absorbed, about 15 seconds. Add soy sauce and sugar; stir until paneer is just coated. Top evenly with fried shallots and sliced Thai chile; garnish with scallions and cilantro.
