Kung Pao Tofu

Ingredients:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 lb (2 blocks) firm tofu, chopped
• 1 red bell pepper, chopped
• 2/3 cup sliced mushrooms
• 3 cloves garlic
• 2 small red or green chill peppers, diced
• 1 tsp red pepper flakes
• 2 tbsp oil
• 1 tsp ground ginger
• 1/2 cup veggie broth
• 1/2 tsp sugar
• 1 1/2 tsp cornstarch
• 2 green onions, chopped
• 1/2 cup peanuts

Directions:

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour into a shallow dish. Add the tofu and let it marinate for 1 hour. Drain and save the marinade sauce when finished

In a large saucepan over medium high heat, sauté the bell peppers, mushrooms, garlic, chilies, and red pepper flakes in the oil for 3 minutes. Add the tofu and cook for another 2 minutes until the vegetables have become soft and brightly coloured.

Lower the heat to medium and add the reserved marinade, ginger powder, veggie broth, sugar, and cornstarch. You have to make certain to whisk this so the cornstarch doesn't become lumpy and strange looking. Stir consistently and let the sauce thicken up.

Lastly, add the green onions and peanuts, heating for a final 1 minute. POW!