Step 1

Prepare all your ingredients before you start cooking.Clean and chop the bell peppers into one-inch dice. Chop the mushrooms into chunks. Finely slice the green onions. Grate the garlic and ginger.

Step 2

Whisk together soy sauce, rice vinegar, sugar, sesame oil, cornstarch, salt, and black pepper in a small bowl.

Step 3

Take the tofu out of its package, pat it dry with a kitchen towel, and cut it into ¾-inch pieces.Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.

Step 4

In a large non-stick pan, gently fry the peanuts with half a tablespoon of sesame oil for 1 minute on medium-low heat.Transfer the peanuts onto a plate lined with paper towels to absorb excess oil.

Step 5

To the same pan, add one tablespoon of sesame oil, then take the tofu out of the marinade and add it to the pan (without the marinade).Reserve the excess liquid of the marinade for later.

Step 6

Fry the tofu on medium heat for about 10 minutes, flipping it every 2 minutes.

Step 7

Add diced bell peppers, chopped mushrooms, and dried red chilies or red pepper flakes.Stir-fry for 2 minutes on high heat, stirring often.

Step 8

Pour in the leftover marinade and ¼ cup of water. Stir-fry, moving the pan around and stirring for another 1 to 2 minutes.

Step 9

Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions. Give it a stir, then add the peanuts and stir fry for a final minute.

Step 10

Serve kung pao tofu on steamed or boiled rice. We like to sprinkle it with the green part of finely sliced green onions, chives, fresh basil, or sesame seeds.