Kung Pao Tofu

Ingredients

• •14 oz firm tofu, drained and pressed
• •2 tbsp cornstarch
• •3 tbsp vegetable oil
• •1 red bell pepper, diced
• •1 green bell pepper, diced
• •1 cup snap peas, trimmed
• •1 small onion, diced
• •3 cloves garlic, minced
• •1 inch ginger, minced
• •1/2 cup unsalted roasted peanuts
• •4 green onions, chopped

Instructions

1. 1

   Cut the pressed tofu into bite-sized cubes and toss with cornstarch until evenly coated.

2. 2

   Heat 2 tbsp of vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the tofu to the pan and cook for about 5-7 minutes until golden brown. Remove tofu and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of oil and stir-fry the onions, garlic, and ginger for 2 minutes.

5. 5

   Add the bell peppers and snap peas, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.

6. 6

   Return the tofu to the skillet and add the peanuts.

7. 7

   In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, and 1 tsp chili paste. Pour the sauce over the stir-fry and toss to coat everything evenly for 2 minutes.

8. 8

   Garnish with chopped green onions before serving.