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.