1 pound firm tofu (or extra firm tofu)
3 tablespoons cooking oil (vegetable)
1 green pepper (sliced)
1 red pepper (sliced, or with dried chili pepper)
3 garlic cloves (minced)
1 inch ginger root (sliced)
5 scallions (get the white part for stir-frying and the green part for garnish)
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1 teaspoon corn starch
2 teaspoons black vinegar
1 teaspoon sesame oil
1 tablespoon water
- Cut the firm tofu into cubes around 2 cm. 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.
Makes 2 servings