Tofu Kung Pao-Ish

Kung Pao is one of those favorites we often only eat at a restaurant or for takeout—the traditional Sichuan dish has a storied history, and as home cooks, we may not have easy access to ingredients like Sichuan peppercorns or black vinegar. But as chili oil and chili crisp have become mainstays of our grocery stores, the opportunity to make a version at home is more possible. So this is -ish because it’s certainly just an homage—but one that I think gets toward that tingly, spicy, sw