Ingredients

• 400 gms (0.89 lb) firm tofu
• 3 tbsps soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tsps cornstarch
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 1 zucchini
• 3 clovess garlic
• 6 dried red chilies
• 50 gms (0.11 lb) peanuts
• 2 tbsps sesame oil
• 2 spring onions
• 100 mls (0.42 cup) water

Instructions

1. Press and drain the firm tofu to remove excess water. Cut the tofu into cubes.
2. In a bowl, mix 2 tbsp soy sauce, 50 ml water, 1 tbsp rice vinegar, and 1 tsp sugar. Add the tofu cubes to marinate for 15 minutes.
3. In a separate bowl, mix the remaining 1 tbsp soy sauce and 50 ml water with 2 tsp cornstarch to make a slurry.
4. Chop the red bell pepper, green bell pepper, carrot, and zucchini into bite-sized pieces. Mince the garlic.
5. Heat 1 tbsp sesame oil in a large pan or wok over medium-high heat. Add the tofu and stir-fry until golden brown. Remove and set aside.
6. Add the remaining 1 tbsp sesame oil to the pan. Stir fry the garlic and dried red chilies until fragrant.
7. Add the bell peppers, carrot, and zucchini to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
8. Return the tofu to the pan and add the cornstarch slurry. Stir well to coat everything evenly and let it thicken.
9. Add the peanuts and chopped spring onions. Mix well and cook for another 1-2 minutes.
10. Serve the Kung Pao Tofu with Stir-Fried Vegetables hot with steamed rice or noodles.

Notes

• This recipe serves 4 people.
• Ensure all vegetables are chopped and ready to go before you start cooking.