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KUNG PAO TOFU
Kung pao Sauce - Stir together these kung pao sauce ingredients:
1 tablespoon chili paste with garlic
2 teaspoons sugar
1 tablespoon sliced green onion
1 teaspoon minced fresh ginger
2 teaspoons minced garlic
2 teaspoons rice wine or sake
1 teaspoon Pepper Oil
3 cups firm tofu, cut into 1/2-inch dice, drained for 1 hour
8 cups or more oil for deep-frying
3/4 cup peanuts, roasted or pan-fried and cooled
1 tablespoon whole dried red chile peppers, cut in half (optional)
1 tablespoon sliced green onions
2 to 3 tablespoons water
1 teaspoon cornstarch, mixed with 1 teaspoon cold water
Pat the tofu dry with paper towels. Heat the 8 cups oil to near smoking in a wok and add half of the tofu cubes. Fry until they puff up and are crusty-golden on the outside (about 5 minutes). Remove with a slotted spoon or skimmer to paper towels to drain. Fry the next batch, set aside.
Pour off the oil, leaving just enough to coat the wok. Over the highest heat, add the kung pao sauce, then stir in the peanuts, optional chile peppers and green onions; bring to a boil. Add the fried tofu and a teaspoon or 2 of water so there is just enough sauce around the perimeter of the tofu. Stir in half of the cornstarch paste, use some or all of the remainder until sauce thickens. Serves 4
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