Kung Pao Tofu Stir Fry

Ingredients

• Cooked rice (2 cups)
• Cooking oil (2 tablespoons)
• Water (2 tablespoons)
• Cornstarch (1 tablespoon)
• Green onions (3, chopped)
• Roasted peanuts (1/2 cup)
• Dried red chili peppers (6)
• Green bell pepper (1, sliced)
• Red bell pepper (1, sliced)
• Ginger (2 teaspoons, grated)
• Garlic (4 cloves, minced)
• Sesame oil (1 tablespoon)
• Hoisin sauce (2 tablespoons)
• Rice vinegar (1 tablespoon)
• Soy sauce (2 tablespoons)
• Firm tofu (1 block, cubed)

Instructions

1. Prepare the sauce by combining soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger in a bowl. Mix well and set aside.
2. In a small bowl, prepare a cornstarch slurry by combining cornstarch with water. This will be used to thicken the sauce, set aside.
3. Heat cooking oil in a large skillet or wok over medium-high heat.
4. Add the cubed tofu to the heated skillet. Stir-fry for about 5 minutes until the tofu turns golden and crispy. Once done, remove the tofu from the skillet and set aside.
5. In the same skillet, add the sliced bell peppers and dried red chili peppers. Stir-fry these for about 2-3 minutes until the peppers soften slightly.
6. Return the crispy tofu to the skillet. Pour in the previously prepared sauce mixture, ensuring all tofu and peppers are well-coated.
7. Add the roasted peanuts and chopped green onions to the skillet, stir-frying for another 2 minutes.
8. Pour in the cornstarch slurry and stir well. This will thicken the sauce and give it a glossy finish.
9. Remove from heat. Serve the Kung Pao Tofu Stir Fry over hot, cooked rice.
10. Garnish with additional chopped green onions for added freshness, if desired.