Kung Pao Tofu

Ingredients

• 16 oz extra-firm tofu
• 3 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 3 clove garlic
• 1 tbsp ginger
• 1 red bell pepper
• 3 green onion
• 6 dry red chilies
• 1 tsp Sichuan peppercorns (optional)
• ½ cup peanuts
• 3 tbsp vegetable oil
• 3 cup cooked rice (optional)

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Toss tofu with 2 tablespoons cornstarch until evenly coated.
2. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, brown sugar, and 1 tablespoon cornstarch to create the sauce.
3. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add minced garlic, grated ginger, dry red chilies, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant.
5. Add diced red bell pepper and the white parts of the green onions to the skillet. Stir-fry for 2-3 minutes until slightly tender-crisp.
6. Return the crispy tofu to the skillet. Pour the prepared sauce over the tofu and vegetables, stirring constantly until the sauce thickens and coats everything, about 1-2 minutes.
7. Stir in the peanuts and the green parts of the green onions. Serve immediately, optionally over cooked rice.