Tofu kung pao

Ingredientes

• 16 ounces Extra Firm Tofu ((450g))
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Rice Vinegar
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Hoisin Sauce
• 1 Tablespoon Maple Syrup
• 1 teaspoon Cornstarch
• 1 Tablespoon Sesame Oil
• 5 Dried Red Chilies
• 1 teaspoon Crushed Garlic
• 1 teaspoon Minced Ginger
• 1 Medium Red Bell Pepper (Sliced )
• 1/3 cup Green Onions (Chopped)
• 1/4 cup Roasted Salted Peanuts ((37g))
• Basmati Rice
• Chopped Green Onions

Modo de preparo

1. 1

   Press the tofu for 20 minutes. Either use a tofu press or place the tofu on a plate, with another plate on top of it and then place something heavy on top, like a heavy pot.

2. 2

   While the tofu is pressing, chop up the red bell pepper and green onions and add all the sauce ingredients to a measuring jug and whisk them together.

3. 3

   When the tofu is pressed, slice it into cubes. Heat sesame oil in a frying pan or skillet and then add the tofu cubes and fry, gently turning over the tofu until it's nicely browned. Remove the tofu from the pan.

4. 4

   To the pan add sesame oil and dried chilies and fry for 2 minutes. Then add the crushed garlic, minced ginger, red bell pepper, chopped green onions and peanuts. Stir fry for 2 minutes.

5. 5

   Add the tofu back to the pan, pour over the sauce and stir fry until the sauce has thickened.

6. 6

   Serve over basmati rice topped with a sprinkle of green onions.