Ingredients

• 400 gms (0.89 lb) firm tofu
• 2 tbsps vegetable oil
• 6 dried red chilies
• 1 tsp Sichuan peppercorns
• 2 tsps garlic, minced
• 2 tsps ginger, minced
• 100 gms (0.22 lb) green bell peppers, diced
• 2 spring onions, chopped
• 50 gms (0.11 lb) roasted peanuts
• 3 tbsps soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp cornstarch
• 60 mls (0.25 cup) water

Instructions

1. Press the tofu to remove excess moisture, then cut it into 2 cm cubes.
2. Heat 1 tbsp of vegetable oil in a pan over medium heat and fry the tofu cubes until golden brown. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp of oil. Add dried red chilies and Sichuan peppercorns, stir-fry until they release their aroma.
4. Add minced garlic and ginger, and stir-fry for another 30 seconds.
5. Add diced green bell peppers and chopped spring onions, stir-fry for 2-3 minutes until they soften slightly.
6. In a small bowl, mix soy sauce, rice vinegar, sugar, cornstarch, and water to make the sauce.
7. Return tofu to the pan, pour the sauce over, and stir well to coat everything. Cook for another 2 minutes until the sauce thickens.
8. Add roasted peanuts and give a final stir. Serve hot.

Notes

• Kung Pao Tofu is a spicy and savory dish with a touch of sweetness, originating from Sichuan cuisine.
• Make sure to press the tofu to remove excess moisture before cooking.