Mildly hot chiles enhance the spicy-tingly punch of the Szechuan and sansho peppercorns used to season paneer in this flavor-packed stir-fry.

Ingredients

• 4 cups boiling water
• 1 (12-ounce) block paneer, cut into 3/4-inch cubes (about 3 cups)
• 8 (0.1-ounce) bags lapsang souchong black tea (see note)
• 1/4 cup peanut oil or avocado oil, divided, plus more to coat wok
• 3 dried szechuan er jing tiao chiles (see note)
• 1 1/2 teaspoons szechuan peppercorns (see note)
• 1/2 teaspoon sansho peppercorns (see note)
• 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 (such as pearl river bridge)
• 1 teaspoon granulated sugar
• 2 tablespoons fried shallots (such as maesri)
• 1 teaspoon thinly sliced fresh thai chile
• thinly sliced scallions and fresh cilantro leaves, for garnish

Directions

1. Place 4 cups boiling water, paneer, 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.
2. 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, dried er jing tiao chiles, and Szechuan and sansho 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.
3. 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.