Tofu kung pao com farofa de gergelim

Ingredientes

• 1 tbsp peanut oil
• 6 dried chillies, thinly sliced (see note)
• 2 tsp Sichuan peppercorns, coarsely crushed with a mortar and pestle
• 1 tbsp finely grated ginger
• 2 garlic cloves, crushed
• 2 tbsp finely chopped coriander roots and stems, plus extra leaves to serve
• 4 spring onions, cut into 3cm lengths, plus extra, cut into julienne to serve
• 200 gm each sugar snap peas and snow peas, trimmed
• 70 gm (1/2 cup) roasted peanuts
• Steamed jasmine rice, to serve
• Marinated Tofu
• 60 ml (1/4 cup) light soy
• 1 1/2 tbsp Chinese black vinegar
• 60 ml (1/4 cup) Shaoxing wine
• 1 tbsp caster sugar
• 1 tsp sesame oil
• 500 gm firm tofu, drained, chopped
• 1 tbsp cornflour
• Sesame Crumb
• 1 tbsp peanut oil
• 40 gm piece ginger, cut into julienne
• 3 garlic cloves, thinly sliced
• 2 tbsp toasted mixed sesame seeds

Modo de preparo

1. 1

   1: For marinated tofu, place soy sauce, vinegar, Shaoxing, sugar, sesame oil and a large pinch of white pepper in a bowl and stir to dissolve sugar. Add tofu, turn to coat and set aside to marinate (20 minutes). Drain tofu; stir cornflour into reserved marinade and set both aside

2. 2

   2: For sesame crumb, heat oil in a wok over medium-high heat. Stir-fry ginger and garlic until golden and fragrant (4-5 minutes). Remove from heat. Stir in sesame seeds, transfer to a small bowl and set aside.

3. 3

   3: Heat peanut oil in wok over high heat until shimmering. Add chilli and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger, garlic, coriander roots and stems, drained marinated tofu and stir-fry until tofu is golden (5-6 minutes). Add reserved marinade, spring onion and peas. Bring to a simmer. Stir-fry until peas are tender (2-3 minutes). Stir in peanuts, then remove from heat.

4. 4

   4: Divide rice and kung pao tofu among bowls. Scatter with sesame crumb, extra spring onion and coriander to serve.