Kung Pao Tofu

 

Ingredients

 

Tofu (200g)
Ginger (3 slices)
Chopped garlic (1 tablespoon)
Green onion (1 stalk)
Red bell pepper (½ unit)
Dry chili pepper (3 units)
Corn starch (2 tablespoons)
Olive oil (3 tablespoons)

 

Sauce Ingredients

 

Rice wine (1 tablespoon)
Sugar (1 tablespoon)
Soya sauce (2 tablespoons)
White pepper (¼ teaspoon)
White vinegar (1½ tablespoons)
Water (¼ cup)
Cornstarch (½ teaspoon)

 

Directions

 

1. Wash, drain and cut green onion into 4 cm sections.

 

2. Wash, drain and cut red bell pepper into 1-cm strips.

 

3. Chop dried chili peppers into small pieces.

 

4. Cut tofu into 5x3x2 cm pieces and cover them with a thin layer of cornstarch.  Slightly fry tofu in oil until golden.

 

5. Mix sauce ingredients together and set aside.

 

6. Pre-heat 1 tablespoon of oil in a wok over high temperature, stir fry chopped dried chili peppers, garlic, ginger and green onion until sizzling.

 

7. Change to low temperature, put in red bell pepper, quickly remix sauce and add it in.

 

8. Add in tofu, cook until tofu is tasty and sauce is thick.