Kung Pao Tofu

Ingredients

• 15 ounces extra firm tofu, cut into 1 inch cubes
• 2 tablespoons Chinese rice wine, divided
• 2 tablespoons cornstarch, divided
• 4 tablespoons light soy sauce, divided
• 1 tablespoons sugar
• 1 tablespoons sesame oil
• 1 tablespoons vinegar
• 1 cup broccoli florets, steamed
• 2 tablespoons cooking oil
• 1 tablespoons ginger root, chopped fine
• 1/4 lb. peanuts
• 4 green onions, chopped 1 inch long
• Hot, cooked rice

Instructions

1. Marinate tofu with 1 tablespoon each rice wine, cornstarch, and soy sauce.
2. Meanwhile, mix remaining rice wine, cornstarch and soy sauce with sugar, sesame oil and vinegar for the sauce.
3. Cook tofu in oil until crisp. Then remove from heat.
4. In another pan, heat cooking oil over medium heat. Add ginger and peanuts; cook for about 1 minute. Then add green onions. Cook for another minute. Add the tofu and steamed broccoli, and toss. Add sauce; cook and toss again. Serve with rice.

Notes