HCF: Kung Pao Tofu

Kung Pao mean double fry in Chinese. But I only shallow fry my tofu block which was in the fridge staring at me saying "use me." As you all by know I like spicy food, so this dish is my favorite one. It's easy and fast once you have all things in place.

Ingredients:

8 ounces extra firm tofu
2 to 3 gloves garlic, minced
5 slices of ginger
5 to 6 scallions, roughly chopped, plus some thinly sliced scallions for optional garnish
2 tablespoons peanut oil
At least 5 dried red chilis
At least one handful of dry roasted peanuts

For marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon rice wine vinegar
1 1/2 teaspoon cornstarch
1 tablespoon water

For sauce:
1 onion chopped, 1 carrot chopped,
1 green capsicum chopped
1 teaspoon cornstarch
1 teaspoon dark Soy sauce
1 teaspoon light Soy sauce
2 teaspoons dark rice vinegar
1 teaspoon sesame oil
1 tablespoon water,

Method:
Cube the tofu and mix in the marinade ingredients. Let stand while you prepare the other ingredients.

mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish (optional.)leave the dried chilies whole.

In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it’s too salty, add some sugar and water to dilute.)

Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilies . Stir-fry briefly until the chilies are slightly blistered and oil is slightly fragrant. Add tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat the other ingredients. When the sauce is thickened and shiny, stir in peanuts.

Transfer to plates, garnish with thinly sliced scallions, and serve.