Steve Brown's Kung Pao Tofu

• 14 cup boiling water
• 1 tablespoon honey
• 2 tablespoons soy sauce, low sodium
• 2 tablespoons starch (Veloutine)
• 1 teaspoon fish sauce
• 12 teaspoon Chinese five spice powder
• 14 teaspoon salt
• 1 tablespoon Chinese wine
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 4 garlic cloves
• 4 -8 red bird chilies
• 350 g extra firm tofu
• 1 cup blanched peanuts
• 300 g shanghai bok choy
• 100 g green onions

1. If you're eating this with rice, start the rice first.
2. Place your wok on the stove and set it to low, so it gets warm throughout.
3. Open the tofu, wrap in paper towel, and put a pot, bowl, or plate on top to compress it.
4. Mix all the sauce ingredients, set to one side.
5. Wash the bok choy, separate the leaves from the stalks.
6. Slice the stalks into short match sticks, chop the leaves, place in separate bowls.
7. Slice the green onions, add to the bok choy leaves.
8. Peel the garlic, but leave whole.
9. Slit the bird chilies lengthwise on one side.
10. Dice the tofu as you see fit, I like 1 cm cubes.
11. Set the heat under the wok to medium (I use 5), add the peanut and sesame oil, tilt the pan to coat the sides.
12. Add the garlic cloves right away, stirring frequently until browned.
13. Remove them and set to one side.
14. Set the heat on the wok to just below the highest setting (9), add the tofu and toss to coat in oil.
15. Stir fry until the tofu begins to turn golden.
16. Reduce the heat to medium high (7), and add the peanuts and chilies.
17. Stir fry until the peanuts begin to turn golden.
18. As this happens, crush the garlic and place it on top of the bok choy stalks.
19. Add the bok choy stalks and garlic, stir fry until the bok choy turns translucent.
20. Add the green onions and bok choy leaves, stir fry until the leaves just begin to wilt.
21. Give the sauce a good stir, and pour over top.
22. Bring to a simmer, and let it go uncovered for a few minutes to thicken.
23. Remove from heat, use tongs or chop sticks to remove the chilies and set to one side.
24. Serve over rice or noodles, garnish with sesame seeds.
25. Those who like a little extra heat can squeeze the chilies over their bowls, or add some sriracha pepper sauce.

boiling water, honey, soy sauce, starch, fish sauce, spice powder, salt, chinese wine, peanut oil, sesame oil, garlic, chilies, extra firm tofu, peanuts, choy, green onions

Taken from www.food.com/recipe/steve-brown-s-kung-pao-tofu-524745 (may not work)