Best Kung Pao Tofu Recipe

• 1 lb Really good hard or possibly extra-hard tofu such as Spring Creek *
• 1 x Egg white
• 1 Tbsp. Cornstarch
• 1 tsp Szechuan or possibly Viet chile paste with garlic
• 4 Tbsp. Good soy sauce
• 2 tsp Dry sherry or possibly _shao xing_ dealcoholized is fine
• 2 tsp Red wine vinegar
• 1 c. Vegetable broth "mock chicken" stock is good here too
• 2 tsp Sesame oil
• 4 tsp Cornstarch.
• 8 x Scallions, cut into 1/2 inch pcs.
• 1 med Green or possibly red pepper, sliced into strips
• 1/4 c. Carrots, thin sliced on bias
• 1 handf of snow peas.
• 1/4 c. Sliced mushrooms
• 1 c. Peanuts, Planters low salt, (not dry roasted)
• 5 x Dry warm red peppers, or possibly habaneros to taste
• 3 Tbsp. Peanut oil, (divided)
• 1/4 tsp Crushed red pepper with seeds

1. * Can be marinated 1/2 hr.
2. in kosher "mock chicken" broth w/a few drops of sesame oil and a whiff of ginger and garlic after cutting up, if you want to be fancy
3. Cut tofu into thumbnail-sized pcs.
4. If marinating, rinse gently and drain well.
5. Combine with egg white and cornstarch into a small bowl.
6. Toss to coat and set aside.
7. Mix sauce ingredients together, and set aside.
8. Precut vegetables.
9. Have ready near wok.
10. Have peanuts measured and ready near wok.
11. Heat oil in wok over medium high heat.
12. If using chicken, add in whole red pepper pods and tofu and stir-fry till tofu is golden brown and pepper pods turn blackish, about 4 min.
13. Remove with a slotted spoon and set aside to drain on paper towels.
14. If pepper pods have not yet turned black at which point, remove from chicken or possibly tofu and place back in wok as you are stirfrying the vegetables.
15. Add in peanut oil to wok if needed.
16. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds.
17. Add in mushrooms and cook for 1 minute longer.
18. Add in tofu back in and stir-fry for one minute.
19. Add in sauce mix and chow till heated through and thickened.
20. Add in peanuts and mix.
21. Add in snow peas to heat through.
22. Serve over rice.

egg, cornstarch, szechuan, soy sauce, sherry, red wine vinegar, vegetable broth , sesame oil, cornstarch, scallions, green, carrots, snow peas, mushrooms, peanuts, warm red peppers, peanut oil, red pepper

Taken from cookeatshare.com/recipes/best-kung-pao-tofu-84003 (may not work)