Kung Pao Tofu Stir Fry

Ingredients

• Cooked rice - 4 cups, for serving
• Cooking oil - 2 tablespoons
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Green onions - 4, chopped
• Roasted peanuts - 1/2 cup
• Dried red chili peppers - 4, chopped
• Green bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Sesame oil - 1 tablespoon
• Hoisin sauce - 2 tablespoons
• Rice vinegar - 2 tablespoons
• Soy sauce - 3 tablespoons
• Firm tofu - 1 block, cubed

Instructions

1. In a bowl, combine soy sauce, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger. Set aside.
2. In a separate small bowl, mix cornstarch with water to make a slurry. Set aside.
3. Heat cooking oil in a large skillet or wok over medium-high heat.
4. Add cubed tofu and stir-fry until golden and crispy, about 5 minutes. Remove tofu from the skillet and set aside.
5. In the same skillet, add sliced bell peppers and chopped dried red chili peppers. Stir-fry for 2-3 minutes until peppers are slightly softened.
6. Return the tofu to the skillet and pour in the sauce mixture. Stir well to coat the tofu and peppers.
7. Add roasted peanuts and chopped green onions to the skillet. Stir-fry for another 2 minutes.
8. Pour in the cornstarch slurry and stir well to thicken the sauce.
9. Remove from heat and serve the Kung Pao Tofu Stir Fry over cooked rice.
10. Garnish with additional chopped green onions, if desired.