Kung Pao Tofu
1 lb firm tofu, cut into 1 inch cubes
1/2 cup peanuts
1 cup bamboo shoots, cut into 1/2 inch cubes
2 red chilli peppers, shredded
1-inch piece ginger, thinly sliced
2 tbsp oil
Mixture A
1 tbsp cornstarch dissolved into 1 tbsp water
2 tsp Chinese cooking wine
1/2 tsp salt
Mixture B
1/2 tsp sugar
1/4 tsp pepper (5 Spice powder)
1 tbsp Chinese cooking wine
2 tbsp soy sauce - light
1 tsp vinegar (rice or regular)
2 tbsp water
Coat tofu in Mixture A and set aside for 15 minutes.
Heat oil for frying. Fry tofu until golden brown, take out and put aside. Fry bamboo shoots then remove as well.
Heat 2 tbsp oil, stir-fry chili peppers and ginger for about 15 seconds, add peanuts, bamboo shoots and high heat for a minute, then add Mixture B, stirring constantly until thickened.
Stir hot over rice.