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Title: Kung Pao Tofu
Categories: Chinese, Tofu, Vegetarian
Yield: 4 Servings

14 oz Extra-firm tofu (400 g);
- pressed, cubed 1"
2 tb Corn starch (16 g)
1 tb Soy sauce (15 ml)
1 tb Rice vinegar (15 ml)
2 tb Vegetable oil (30 ml);
- for frying
1 Red bell pepper (150 g);
- diced
1 Green bell pepper (150 g);
- diced
4 cl Garlic (12 g); minced
1 tb Fresh ginger (15 g); minced
6 Dried red chiles
- (2 to 3 g); up to 8
1/2 c Roasted unsalted peanuts
- (70 g)
2 Scallions (20 g); sliced
3 tb Soy sauce (45 ml)
1 tb Rice vinegar (15 ml)
1 tb Hoisin sauce (20 g)
1 tb Maple syrup (20 g)
1 ts Sesame oil (5 mL)
1 ts Corn starch (3 g)
1/4 ts Ground Sichuan pepper
- (0.5 g);
- optional but traditional
1/4 c Water (60 ml)

Preparation time: 20 minutes
Cooking time: 18 minutes

This crispy kung pao tofu is made with bell peppers, crunchy peanuts
and a sweet-spicy sauce for a dinner that's even better than takeout!

Place the tofu cubes in a bowl. Add corn starch, soy sauce, and rice
vinegar. Gently toss until every piece is evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high
heat. Add the tofu and cook for 6 to 8 minutes, turning occasionally,
until each side is golden and crisp. Transfer the tofu to a plate.

In the same skillet, add the red and green bell peppers. Stir-fry for
3 to 4 minutes until they begin to soften but still retain some
crunch.

Add the garlic, ginger, and dried red chiles. Stir for about
30 seconds until fragrant.

Add the crispy tofu back to the skillet and toss to combine with the
peppers and aromatics.

Stir in the peanuts and most of the scallions, reserving a little for
garnish.

In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce,
maple syrup, sesame oil, corn starch, Sichuan pepper, and water.

Pour the sauce into the skillet and cook for 1 to 2 minutes, stirring,
until the mixture thickens and coats everything.

Remove from heat and top with the remaining scallions. Serve right
away with steamed rice or noodles.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/kung-pao-tofu/>

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