For the Crispy Tofu
▢14 oz extra-firm tofu cut into cubes
▢¼ cup cornstarch or rice flour
▢2 tablespoons oil – I used sesame oil
▢Salt and pepper to taste
To make Kung Pao Sauce
▢¼ cup soy sauce or tamari or liquid coconut amino
▢1 tablespoon hoisin sauce
▢1 tablespoon rice vinegar 15 ml
▢1 teaspoon chili garlic sauce or sriracha or any hot sauce 5 ml, adjust to taste
▢1 tablespoon toasted sesame oil 15 ml
▢2 tablespoons brown sugar
▢2 tablespoons cornstarch or rice flour
Vegetable for Stir-Fry
▢4-5 whole dried red chilies
▢1 tablespoon grated garlic
▢1 tablespoon grated ginger
▢1 medium green pepper cut in squares
▢1 medium red pepper cut in squares
▢1 medium shallot quartered
▢2-3 stalks green onion chopped
▢¼ cup roasted peanuts
INSTRUCTIONS
Preparation
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