Kung Pao Tofu

• 1 block Extra Firm Tofu
• 1 cup Diced Red Bell Pepper
• 1 cup Diced Yellow Onion
• 1/2 cups Roasted Peanuts
• 1/2 cups Hoisin Sauce
• 1/4 cups Thai Chili Sauce
• 18 cups Soy Sauce
• 18 cups Red Wine Vinegar
• 3 Tablespoons Peanut Oil Or Canola Oil
• 3 pieces Green Onions, diced

1. Squeeze the whole block of tofu over your sink, and then press it between paper towels for 10-15 minutes, with a heavy book on top.
2. This will remove all of the excess moisture.
3. Heat up 3 Tablespoons of Peanut or Canola oil in a skillet.
4. Cut tofu into 1-inch cubes and saute over medium-high heat for 6 minutes on each side, until golden and crispy.
5. Remove tofu and place on a paper towel lined plate to drain excess oil.
6. Set aside.
7. Back into the same pot, add a bit more oil if needed, and add red peppers and yellow onions.
8. Saute for 8 minutes or until soft.
9. Add peanuts and tofu back into the same pot with the veggies.
10. Mix the sauce ingredients (hoisin, thai chili sauce, soy sauce and red wine vinegar).
11. Add to your veggie/tofu mixture and reduce heat to low.
12. Let simmer for 10 minutes.
13. Add green onions and let simmer 1 minute more.
14. Serve immediately over rice.

red bell pepper, onion, peanuts, hoisin sauce, thai chili sauce, soy sauce, red wine vinegar, peanut oil, green onions

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/kung-pao-tofu/ (may not work)