Kung Pao Tofu

45 min4

Crispy pan-fried tofu and peppers tossed in a sweet-spicy-tangy Kung Pao sauce.

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400 g extra-firm tofu, cut into cubes	Press tofu 20 min, cube	Toss tofu with cornstarch, pepper & salt	Fry tofu in oil until golden, 6-7 min	Add tofu & peanuts, toss to coat	Garnish with cilantro, serve
2.5 tablespoons cornstarch
1/4 teaspoon white pepper powder
1/4 teaspoon + 1/8 teaspoon salt
37 ml oil
45 ml soy sauce	Whisk sauce ingredients together		Pour in sauce, cook until thickened
5 ml dark soy sauce
15 ml hoisin sauce
15 ml rice vinegar
15 ml rice wine (mirin)
5 ml sriracha (or any hot sauce, add more to taste)
5 ml toasted sesame oil
2 tablespoons brown sugar
2 teaspoons cornstarch
3 whole dried red chilies (or more to taste)	Saute chilies, garlic & ginger, 1 min	Add peppers & onions, saute 2-3 min
1 tablespoon grated garlic
1 tablespoon grated ginger
1 medium green pepper, cut in squares
1 medium red pepper, cut in squares
1 medium yellow onion, quartered and petals separated
2-3 stalks green onion, chopped
35 g roasted peanuts (unsalted)
cilantro (to garnish)

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