Kung Pao Tofu

Ingredients

• 14 oz Extra-firm tofu, pressed and cubed
• 2 tablespoons Cornstarch
• 3 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Hoisin sauce
• 1 teaspoon Sugar
• 6 pieces Dried red chilies
• 0.5 teaspoon Sichuan peppercorns, crushed(optional)
• 0.5 cup Roasted peanuts
• 1 large Bell pepper, chopped
• 1 tablespoon Fresh ginger, minced
• 3 cloves Garlic, minced

Instructions

1. 1

   Toss the cubed tofu in cornstarch until evenly coated.

2. 2

   Heat oil in a large wok or skillet over medium-high heat and fry tofu until golden and crispy on all sides.

3. 3

   Remove tofu from the pan and set aside on a paper towel-lined plate.

4. 4

   In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce.

5. 5

   In the same wok, sauté the garlic, ginger, dried chilies, and Sichuan peppercorns for 1 minute until fragrant.

6. 6

   Add the bell peppers to the wok and stir-fry for 2-3 minutes until slightly softened.

7. 7

   Return the crispy tofu and peanuts to the wok, then pour the sauce over the mixture.

8. 8

   Toss everything together for 1-2 minutes until the sauce thickens and coats the tofu evenly.