Spicy Kung Pao Tofu with Peanuts and Zucchini Noodles

Directions

1. Cut the tofu into 1 inch pieces
2. Add the salt, Shaoxing wine, and sesame oil. Let sit for 30 minutes.
3. For the Sauce: Mix the bean sauce, Hoisin, chili paste, vinegar, and the sugar then set aside.
4. Heat 1 cup oil in a wok over medium heat. Add the peanuts, and cook, stirring constantly until golden brown. Remove peanuts with a slotted spoon, reserving the oil. Drain peanuts well on paper towels.
5. Re-heat the oil until hot. Toss the tofu with cornstarch to coat. Shake off the excess. Deep fry until crisp. Remove with a slotted spoon to drain, reserving the oil once more.
6. To Serve: Heat a clean skillet or wok over high heat. When hot, add 1 1/2 tablespoons of the reserved oil then add the dried chilies. Cook until they blacken and smoke. Add the garlic and green onions whites then briefly stir.
7. Reduce the heat to medium. Add the sauce mixture and cook, stirring until it boils.
8. Add the crispy tofu and greens, toss until well coated and cooked through. Turn off the heat, stir in the peanuts and cilantro.
9. Serve sprinkled with the sesame oil.
10. Blanch the zucchini noodles for 1 minute in boiling salted water. Drain well. Season with salt and pepper. Place a portion of noodles in the bottom of a container, top with the tofu and peanuts.