Kung Pao Tofu

INGREDIENTS

For the Crispy Tofu

• ▢14 oz extra-firm tofu cut into cubes
• ▢¼ cup cornstarch or rice flour
• ▢2 tablespoons oil – I used sesame oil
• ▢Salt and pepper to taste

To make Kung Pao Sauce

• ▢¼ cup soy sauce or tamari or liquid coconut amino
• ▢1 tablespoon hoisin sauce
• ▢1 tablespoon rice vinegar 15 ml
• ▢1 teaspoon chili garlic sauce or sriracha or any hot sauce 5 ml, adjust to taste
• ▢1 tablespoon toasted sesame oil 15 ml
• ▢2 tablespoons brown sugar
• ▢2 tablespoons cornstarch or rice flour

Vegetable for Stir-Fry

• ▢4-5 whole dried red chilies
• ▢1 tablespoon grated garlic
• ▢1 tablespoon grated ginger
• ▢1 medium green pepper cut in squares
• ▢1 medium red pepper cut in squares
• ▢1 medium shallot quartered
• ▢2-3 stalks green onion chopped
• ▢¼ cup roasted peanuts