Kung Pao Tofu | Recipe Cart

Ingredients

• 14 ounces firm tofu ((400 g))
• 1/3 cup cornstarch ((40 g))
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon five spice powder
• 1/4 teaspoon salt
• 1/4 cup water ((60 ml))
• 1 tablespoon soy sauce ((15 ml))
• ½ teaspoon dark soy sauce
• 2 teaspoons sugar ((8 g))
• ¼ teaspoon salt ((1 g))
• 1 1/2 teaspoons rice vinegar
• ½ teaspoon sesame oil
• 2 teaspoons cornstarch ((5 g))
• 2/3 cup warm water ((160 ml))
• 1/4 cup peanut or vegetable oil
• 1 cup blanched shelled and skinless peanuts ((140 g))
• 2 medium carrots (chopped into pieces to match the size of the peanuts)
• 1 tablespoon ginger
• 3-5 dried chili peppers
• 3 cloves garlic
• 3 scallions
• 1 teaspoon Sichuan peppercorn powder