Kung Pao Tofu

Ingredients:

• 16 oz extra firm tofu
• 2 Tbsp cornstarch
• 2 Tbsp sesame oil
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 bunch green onions 3-inch pieces
• 1/2 Cup peanuts
• 1/2 Tbsp ginger minced
• 3 cloves garlic minced
• 5 dry red chilies, cut in half
• 4 Tbsp soy sauce
• 2 Tbsp sugar
• 5 Tbsp rice vinegar

Directions:

• Drain the tofu for 30 minutes using some paper towels and put a dish on tofu.
• In a small bowl mix soy sauce, rice vinegar, and sugar.
• Cut the tofu into 1-inch cubes.
• Sprinkle cornstarch on them and toss to coat.
• In a wok or non-stick skillet, heat 1 Tbsp of oil and stir fry tofu until all sides are lightly brown.
• Set the tofu aside and heat up the remaining oil.
• Fry the bell peppers until they are soft.
• Add green onions, cashew, ginger, garlic, and chili.
• Fry for 2 minutes then add the soy sauce mix and tofu.
• Stir fry for 2 minutes or until the soy sauce mixture seems thicker.
• Serve with white rice.