Kung Pao Tofu Stir Fry

A delicious and spicy Kung Pao Tofu Stir Fry recipe that combines crispy tofu, colorful bell peppers, and a savory sauce with a hint of heat from dried red chilies.

Ingredients:

• 14 oz 400g extra firm tofu, cubed
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• 2 tablespoons soy sauce
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• 1 tablespoon cornstarch
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• 2 tablespoons vegetable oil
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• 3 cloves garlic, minced
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• 1 tablespoon ginger, minced
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• 1/2 cup unsalted peanuts
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• 2-3 dried red chilies, chopped adjust to taste
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• 1 red bell pepper, diced
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• 1 green bell pepper, diced
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• 1/2 cup diced scallions green onions
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• For the Kung Pao Sauce:
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• 2 tablespoons soy sauce
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• 1 tablespoon rice vinegar
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• 1 tablespoon sugar
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• 1 tablespoon cornstarch
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• 1/4 cup water
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• 1 teaspoon sesame oil
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Instructions:

In a bowl, toss the tofu cubes with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch

Ensure the tofu is well coated, and let it marinate for 10-15 minutes

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat

Add the marinated tofu and stir-fry until golden brown and crispy

Remove tofu from the skillet and set aside

In the same skillet, add another tablespoon of vegetable oil

Add minced garlic, ginger, and dried red chilies

Stir-fry for a minute until fragrant

Add diced red and green bell peppers, and cook for 2-3 minutes until they start to soften

Return the cooked tofu to the skillet and add unsalted peanuts

Stir to combine

In a small bowl, whisk together the ingredients for the Kung Pao Sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 tablespoon cornstarch, 1/4 cup water, and 1 teaspoon sesame oil

Pour the Kung Pao Sauce over the tofu and vegetables

Stir-fry for another 2-3 minutes until the sauce thickens and coats the ingredients

Finally, add diced scallions green onions and stir for an additional minute

Serve the Kung Pao Tofu Stir Fry hot over cooked rice or noodles

Enjoy!