VEGAN KUNG PAO TOFU

Serves: 2

Ingredients

1 pound firm tofu or extra firm tofu
3 tablespoons vegetable cooking oil
1 green pepper, cut into small pieces
1 red pepper sliced
? teaspoon Sichuan peppercorn
3 to 5 dried red chili pepper (use whole pieces to reduce the hotness)
2 garlic cloves, minced
1 inch root ginger sliced
2 leek scallions, cut the white part into small sections
1 tbsp. peanuts

Stir-fry Sauce:

1/2 tablespoon dark soy sauce
1 tablespoon light soy sauce
a small pinch of salt (around 1 teaspoon)
1 inch ginger grated
1 tablespoon chopped green onion
2 garlic cloves, finely chopped
1 tablespoon cornstarch
1 tablespoon vinegar
2 tablespoons water
2 teaspoon sugar

Instructions

Cut the firm tofu into cubes around 1inch. And then drain to remove the water on
the surface.

Cut red pepper and green pepper into small pieces.

In a small bowl, mix all the ingredients for stir-fry sauce.

Heat up 3 tablespoons of peanut oil in wok. And get the cubes in to stir-fry
until tofu becomes gold-brown in surface. Move the tofu cubes out and pour the
extra oil out of the wok, left around 1 tablespoon of oil in.

Fry dried chili pepper and Sichuan peppercorn until aroma and then place ginger,
garlic and half of leek onion in to stir-fry over slow fire until fragrant;
return tofu cubes in along with pepper pieces.

Slightly stir the kung pao sauce and pour in. Give everything a give stir fry
until the tofu cubes are well coated. Add toasted peanuts and the remaining leek
onion sections. Mix well and serve with steamed rice or noodles.