Kung Pao Tofu

Instructions

1. 1Press the 1 block Firm tofu to remove as much water as possible, then cut it into 2.54 cm cubes.
2. 2In a medium bowl, toss the tofu cubes with the 1/4 cup Cornstarch until they are evenly coated.
3. 3Heat the 3 tbsp Vegetable oil in a 30.48 cm skillet or wok over medium-high heat, about 190°C.
4. 4Carefully add the coated tofu to the hot oil and fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove the tofu from the skillet and place it on a plate lined with paper towels to drain. Set the tofu aside.
5. 5Add the 6 Dried red chilies to the same skillet with the remaining oil and stir-fry for 15-30 seconds until they smell fragrant. Be very careful not to let them burn, as this will make them bitter. Add the minced 2 cloves Garlic and grated 1 tsp Ginger and stir-fry for another 15-30 seconds until fragrant.
6. 6Pour in the 2 tbsp Soy sauce, 1 tbsp Rice vinegar, 1 tbsp Sugar, and 1 tsp Sesame oil. Stir everything together and bring the sauce to a gentle simmer for about 1 minute.
7. 7Return the fried tofu to the skillet along with the 1/2 cup Peanuts. Toss everything gently to coat the tofu and peanuts evenly in the sauce. Cook for 1-2 minutes until heated through.
8. 8Slice the 3 Scallions thinly. Serve the Kung Pao Tofu immediately over the 4 cups Cooked rice, garnished with the sliced scallions.

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