Kung Pao Tofu - JFC International

Ingredients

• 14 Oz. Firm Tofu
• ⅓ Cup Cornstarch
• ¼ Tsp. Garlic Powder
• ¼ Tsp. Onion Powder
• ⅛ Tsp. Dynasty Chinese Five Spice
• ¼ Tsp. Salt
• ¼ Cup Water
• 1 Tbsp. Dynasty Kung Pao Sauce
• 2 Tsp. sugar
• 1 ½ Tsp. Nishiki rice vinegar
• ½ Tsp. Dynasty Sesame oil
• 2 Tsp. Cornstarch
• ⅔ Cup warm water
• ¼ Cup peanut or vegetable oil
• 1 Cup blanched shelled and skinless peanuts
• 2 medium carrots, chopped into pieces to match the size of the peanuts
• 1 Tbsp. Ginger, minced
• 3-5 Dried chili peppers (de-seeded and cut into segments)
• 3 Garlic cloves, roughly chopped
• 3 Scallions, diced (white parts only)
• 1 Tsp. Sichuan peppercorn powder
• Side of cooked Nishiki white rice