Vegan Kung Pao Tofu

Ingredients

• 1 pound firm tofu or extra firm tofu
• 3 tbsp. vegetable cooking oil
• 1 green pepper ( , cut into small piece s)
• 1 red pepper slice d
• 1/8 tsp. Sichuan peppercorn
• 3 to 5 dried red chili pepper ( , I use whole piece sto reduce the hotness)
• 2 garlic clove s ( , minced)
• 1 inch root ginger slice d
• 2 leek scallions ( , cut the white part into small sections)
• 1 tbsp. peanuts
• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tsp. a small pinch of salt
• 1 inch ginger grated
• 1 tbsp. chopped green onion
• 2 garlic clove s ( , finely chopped)
• 1 tbsp. cornstarch
• 1 tbsp. vinegar
• 2 tbsp. water
• 2 tsp. sugar

Instructions

1. Cut the firm tofu into cubes around 2 cm. And then drain to remove the water on the surface.
2. Cut red pepper and green pepper into small pieces.
3. In a small bowl, mix all the ingredients for stir fry sauce.
4. 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.
5. 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.
6. 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.