Kung Pao Tofu

Instructions

1. 1

   Cook the rice. Cube the tofu, pat dry and toss with 1 tbsp cornstarch.

2. 2

   Fry the tofu in 2 tbsp oil in a wok or large skillet over medium-high 8 minutes until golden. Set aside.

3. 3

   Add the remaining oil, the chiles and minced garlic for 30 seconds, then stir-fry the diced pepper and zucchini 3-4 minutes.

4. 4

   Whisk the soy sauce, vinegar, sugar, remaining cornstarch and 1/3 cup water. Add to the pan with the tofu and peanuts and toss 1-2 minutes until the sauce thickens.

5. 5

   Serve over rice. Pull out the dried chiles before serving to little ones.