Kung Pao Tofu

noracooks.com

Carol

subheading: Crispy Tofu:

(2) 14.5 ounce blocks extra-firm tofu

4 tablespoons cornstarch

4 tablespoons peanut oil

subheading: Kung Pao Sauce:

½ cup water

6 tablespoons soy sauce

¼ cup rice wine

2 tablespoons seasoned rice vinegar

¼ cup granulated sugar

2 teaspoons sesame oil

2 teaspoons ground Szechuan peppercorns see Notes

2 tablespoons cornstarch

subheading: Stir Fry:

1 tablespoon peanut oil

1 large red bell pepper cut into 1-inch pieces

1 large green bell pepper cut into 1-inch pieces

4 green onions white separated from green and cut into 1-inch pieces

6 to 10 whole dried red chilies cut smaller if needed

5 cloves garlic minced

1 tablespoon fresh grated ginger

½ cup peanuts

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