Kung Pao Tofu

subheading: FOR THE BAKED TOFU:

2 tablespoons Shaoxing wine or dry sherry (substitute water or vegetable broth for a non-alcoholic version)

2 tablespoons soy sauce or tamari

2 tablespoons maple syrup

1 teaspoon toasted sesame oil

2 teaspoons freshly grated ginger

1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed for at least 15 minutes, and cut into ½ inch cubes

subheading: FOR THE KUNG PAO SAUCE:

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons maple syrup

2 tablespoons hoisin sauce

1 tablespoon Shaoxing wine or sherry (omit for an alcohol-free version)

1 tablespoon sambal oelek, or to taste, optional

2 teaspoons cornstarch

subheading: FOR THE STIR-FRY:

2 tablespoons canola oil

3 garlic cloves, minced

2 teaspoons freshly grated ginger

3 scallions, chopped, white and green parts separated

5 to 10 dried chile peppers, sliced open and seeds removed

2 bell peppers, any color, diced (½ inch)

2 cups fresh baby corn, cut into 1 inch sections

½ cup roasted and salted peanuts

subheading: FOR SERVING:

Cooked rice

Directions at connoisseurusveg.com

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