Kung Pao Tofu

Instructions

1. Prepare the tofu
   Place the tofu cubes in a large bowl and sprinkle with cornstarch, tossing gently until all pieces are lightly coated. This will help the tofu get crispy when cooked.
2. Make the sauce
   In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and brown sugar until well combined. Set aside.
3. Fry the tofu
   Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the coated tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu from the pan and set aside.
4. Stir-fry aromatics
   In the same wok, add the remaining 1 tablespoon of oil. Add the dried chilies, garlic, ginger, and Sichuan peppercorns (if using). Stir-fry for 30 seconds until fragrant, being careful not to burn.
5. Add vegetables
   Add the diced bell peppers to the wok and stir-fry for 2-3 minutes until they begin to soften but still maintain some crispness.
6. Combine all ingredients
   Return the fried tofu to the wok. Add the prepared sauce and toss everything together, cooking for another 2 minutes until the sauce has thickened slightly and coats all ingredients evenly.
7. Add final touches
   Stir in the roasted peanuts and green onions. Cook for another 30 seconds until everything is well combined and the green onions are just wilted.
8. Serve
   Transfer to a serving dish and serve immediately with steamed rice. Garnish with additional green onions if desired.