Tofu kung pao vegano

Ingredientes

• 1 pound firm tofu or extra firm tofu
• 3 tbsp. vegetable cooking oil
• 1 green pepper ( , cut into small pieces)
• 1 red pepper sliced
• 1/8 tsp. Sichuan peppercorn
• 3 to 5 dried red chili pepper ( , I use whole pieces to reduce the hotness)
• 2 garlic cloves ( , minced)
• 1 inch root ginger sliced
• 2 leek scallions ( , cut the white part into small sections)
• 1 tbsp. peanuts
• 1/2 tbsp. dark soy sauce
• 1 tbsp. light soy sauce
• 1 tsp. a small pinch of salt
• 1 inch ginger grated
• 1 tbsp. chopped green onion
• 2 garlic cloves ( , finely chopped)
• 1 tbsp. cornstarch
• 1 tbsp. vinegar
• 2 tbsp. water
• 2 tsp. sugar

Modo de preparo

1. 1

   Cut the firm tofu into cubes around 2 cm. And then drain to remove the water on the surface.

2. 2

   Cut red pepper and green pepper into small pieces.

3. 3

   In a small bowl, mix all the ingredients for stir-fry sauce.

4. 4

   Heat up 3 tablespoons of peanut oil in wok. And get the cubes in to stir-fry until tofu becomes gold-brown in surface. Move the tofu cubes out and pour the extra oil out of the wok, left around 1 tablespoon of oil in.

5. 5

   Fry dried chili pepper and Sichuan peppercorn until aroma and then place ginger, garlic and half of leek onion in to stir-fry over slow fire until fragrant; return tofu cubes in along with pepper pieces.

6. 6

   Slightly stir the kung pao sauce and pour in. Give everything a give stir fry until the tofu cubes are well coated. Add toasted peanuts and the remaining leek onion sections. Mix well and serve with steamed rice or noodles.