Kung Pao Tofu

Ingredients

Instructions

1. 1

   Cut your tofu into cubes, toss them in cornstarch and a little salt, then air fry at 380°F for 15 minutes or until golden brown.

2. 2

   Cut your bell pepper into 1-inch squares, slice your scallion greens and garlic, and slice your scallion whites in half lengthwise and in half vertically,

3. 3

   Break your dried chilies in half, then toast them in a dry wok, then add 1 tsp Sichuan peppercorns and toast until fragrant. |

4. 4

   Grind the peppercorns in a mortar and pestle, then set aside.

5. 5

   Heat oil in your wok over high heat, and fry the garlic and scallion whites until fragrant.

6. 6

   Add the chilies, cook for 30 seconds, then toss in the bell peppers. Stir-fry for a minute.

7. 7

   Add the crispy tofu, peanuts, and all the seasonings. Stir-fry for another minute.

8. 8

   Garnish with your ground Sichuan peppercorn powder and scallion greens, and serve hot with rice.