Kung Pao Tofu

cookwithmanali.com

Amanda

subheading: For the Tofu:

14 oz extra-firm tofu , cut into cubes

2.5 tablespoons cornstarch

¼ teaspoon white pepper powder

¼ teaspoon ⅛ teaspoon salt

2.5 tablespoons oil , 37 ml

subheading: Sauce:

3 tablespoons soy sauce , 45 ml

1 teaspoon dark soy sauce , 5 ml

3 teaspoons hoisin sauce , 15 ml

1 tablespoon rice vinegar , 15 ml

1 tablespoon rice wine (mirin) , 15 ml

1 teaspoon sriracha , or any hot sauce, 5 ml, add more to taste

1 teaspoon toasted sesame oil , 5 ml

2 tablespoons brown sugar

2 teaspoons cornstarch

subheading: Stir-Fry:

3 whole dried red chilies , or more to taste

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 to 3 stalks green onion , chopped

¼ cup roasted peanuts , unsalted

cilantro , to garnish

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