Kung Pao Tofu

Step 1

Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour.

Step 2

Rip the tofu into 1-inch pieces and add to a large bowl. Sprinkle on the cornstarch and toss gently to coat.

Step 3

Heat a large non-stick pan or wok (or cast iron) over medium-high heat and add the peanut oil to coat the pan. Once the oil is hot, add the tofu in batches. Let the tofu brown on all sides, it should be nice and golden all over. I use a fork to gently flip the pieces over in the pan.

Step 4

Transfer the tofu to a plate nearby and continue frying until it's all cooked.

Step 5

Make the sauce: In a medium bowl, whisk all sauce ingredients together until well combined.

Step 6

Add a little more oil to the pan if needed. Stir fry the bell peppers, white part of the onions and dried red chilies for 2-3 minutes over medium-high heat. Now add the garlic and ginger and cook for 1 more minute.

Step 7

Pour the sauce into the pan and stir constantly until it thickens.

Step 8

Now add the tofu back to the pan, along with the green parts of the onions and peanuts.

Step 9

Serve over rice.