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1
Bring 2 inches of water to a boil in a medium pot.
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2
Add the tofu sticks, breaking them if necessary to make them fit, and use a wooden spoon to push them under the surface of the water.
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3
Turn off the heat.
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4
Weight down the sticks with a plate that fits inside the pot to keep them submerged.
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5
Cover and let sit for 30 minutes.
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6
Remove the plate and drain the tofu well.
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7
Cut the sticks into 2-inch lengths, trimming off and discarding any tough bits.
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8
Cut the sticks lengthwise in half or into quarters, to make narrow batons.
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9
Set aside.
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10
Heat a wok or wide heavy pot over medium-high heat.
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11
Add the peanut oil and sesame oil.
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12
When the oil is hot, add the chile flakes and tofu batons and stir-fry for 2 minutes, stirring and pressing on the batons to expose them to the hot surface of the pan.
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13
In a small bowl, combine the vinegar, soy sauce, and sugar and whisk well, then pour over the tofu batons.
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14
Stir-fry briefly to distribute the flavors, then bring the liquid to a boil.
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15
Immediately lower the heat to medium-low, cover, and simmer for 5 minutes.
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16
Turn out into a wide shallow bowl.
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17
Taste and add a little more soy or vinegar if you wish.
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18
Sprinkle on the coriander leaves, and serve warm or at room temperature.
