Vegan Kung Pao Tofu

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

1 pound firm tofu or extra firm tofu

3 tbsp. vegetable cooking oil

1 green pepper , cut into small pieces

1 red pepper sliced

⅛ tsp. Sichuan peppercorn

3 to 5 dried red chili pepper , I use whole pieces to reduce the hotness

2 garlic cloves , minced

1 inch root ginger sliced

2 leek scallions , cut the white part into small sections

1 tbsp. peanuts

subheading: Stir-fry Sauce:

½ tbsp. dark soy sauce

1 tbsp. light soy sauce

1 tsp. a small pinch of salt

1 inch ginger grated

1 tbsp. chopped green onion

2 garlic cloves , finely chopped

1 tbsp. cornstarch

1 tbsp. vinegar

2 tbsp. water

2 tsp. sugar

Directions at chinasichuanfood.com

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