Kung Pao Style Tofu with Rice

Ingredients

• 200 g g firm tofu
• 3/4 cup cup cooked rice
• 2 tbsp tbsp soy sauce
• 1 tbsp tbsp rice vinegar
• 1 tbsp tbsp honey
• 1 tbsp tbsp cornstarch
• 1/2 bell pepper
• 2 tbsp tbsp peanuts
• 2 cloves garlic
• 1 tbsp tbsp vegetable oil
• 2 dried chilies(optional)
• 1 green onion(optional)

Instructions

1. 1

   Press the tofu dry with a paper towel and cut into 1-inch cubes.

2. 2

   Toss the tofu with half the cornstarch until lightly coated.

3. 3

   Whisk the soy sauce, rice vinegar, honey, remaining cornstarch, and 2 tbsp water into a sauce.

4. 4

   Heat the oil in a skillet over medium-high heat and fry the tofu until golden on all sides, about 6-8 minutes. Remove.

5. 5

   Stir-fry the garlic, dried chilies, and bell pepper for 2 minutes.

6. 6

   Return the tofu to the pan, pour in the sauce, and toss until thick and glossy, about 1 minute.

7. 7

   Stir in the peanuts, serve over warm rice, and top with sliced green onion.