Kung Pao Tofu | Recipe Cart

Ingredients

• 500 g firm tofu, cut into one-inch square, 1/2 inch thick
• 2 tsp light soy sauce
• 1/4 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1/4 tp dark soy sauce
• ½ tbsp black vinegar
• 2 tsp doubanjiang
• 1 tbsp sugar
• 1 tbsp Shaoxing wine
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 2 cloves garlic, coarsely chopped
• 15g ginger, (about thumb size), cut into thin slices
• 1 tbsp ground Sichuan peppercorn
• 3 stalks scallion, the white section only
• 6 dry red chili, cut to about 2 cm length, remove seeds
• 1 tsp cornstarch
• 2 tbsp water
• Ingredients E (others)
• 70g red bell pepper
• 70g green bell pepper
• 20 g cashew nuts
• 1 tsp sesame oil
• 1 stalk scallion, cut into rings