Vegan Kung Pao 'Chicken' with Crispy Tofu

Ingredients

• 1 block Extra-firm tofu
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 3 tbsp Vegetable oil
• 6-8 Dried chili peppers
• 3 cloves Garlic
• 1 tsp Ginger
• 3 Scallions
• 1 Bell pepper (red)
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Extra-firm tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu and place something heavy on top, like a cutting board with cans of food, for at least 15 minutes to press out excess water. Once pressed, cut the tofu into 2.54 cm cubes. In a medium bowl, toss the 2.54 cm cubes of tofu with the 2 tbsp Cornstarch until evenly coated.
2. 2Heat the 3 tbsp Vegetable oil in a large 30.48 cm skillet or wok over medium-high heat until shimmering, about 175°C. Carefully add the coated tofu cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the tofu for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Use a slotted spoon to remove the crispy tofu from the skillet and place it on a plate lined with paper towels to drain. Set aside.
3. 3While the tofu is frying or draining, prepare the sauce. In a small bowl, whisk together the 3 tbsp Soy sauce, 2 tbsp Rice vinegar, and 1 tbsp Sugar until the sugar is dissolved. Set the sauce aside.
4. 4Carefully wipe out any excess oil from the skillet if needed, leaving about 1 tablespoon. Return the skillet to medium-high heat. Add the 6-8 Dried chili peppers to the skillet and stir-fry for 30-60 seconds until they darken slightly and become fragrant. Be careful not to burn them. Add the 3 cloves Garlic, minced, and 1 tsp Ginger, minced, to the skillet and stir-fry for another 30 seconds until fragrant.
5. 5Add the 1 red Bell pepper, cut into 2.54 cm pieces, to the skillet. Stir-fry for 2-3 minutes until the bell pepper is slightly softened but still has a slight crunch.
6. 6Return the crispy tofu to the skillet with the bell peppers and aromatics. Pour the prepared sauce over everything. Stir gently for 1-2 minutes, until the tofu and vegetables are evenly coated in the sauce and heated through.
7. 7Chop the 3 Scallions. Garnish the Kung Pao 'chicken' with the chopped 3 Scallions. Serve immediately over the 4 cups Cooked rice.

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