Kung Pao Tofu Recipes: Crispy Weeknight Wonder!

Ingredients

• 1 block (14-16 oz / 400-450g) extra-firm tofu, pressed well
• 2 tablespoons cornstarch (cornflour)
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper (optional)
• 2 tablespoons vegetable oil (or peanut oil, for extra flavour)
• 2 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for vegan)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon chili garlic sauce (or more, to taste)
• 1/2 teaspoon ground ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch (cornflour)
• 1/4 cup roasted peanuts (unsalted)
• 2-3 dried red chilies, snipped with scissors (or chili flakes, to taste)
• 2 green onions (scallions), thinly sliced