Kung Pao Tofu
Place all ingredients in mixing bowl and mix. Set aside.
Coat the diced tofu with cornstarch and place in hot frier or pan with 350-360 degree Fahrenheit oil and fry until golden brown.
First mix the 1 1/2 tablespoons cornstarch with the 2 tablespoons water to get out all the lumps and incorporate the two. Set aside.
Put the hot chili oil and sesame seed oil in a hot wok and heat oil. Once hot add the celery and carrots and stir-fry until starts to get tender.
Add the dried chili peppers, ginger, garlic and continue to stir-fry for an additional minute.
Add tofu and stir-fry a few more minutes until they start to get some color to them.
Add the mushrooms, water chestnuts, bamboo shoots, and baby corn and stir-fry until they get hot and get some color to them.
Add the sauce and stir-fry until it starts to boil. Re-mix the cornstarch slurry so it is no longer separated, and slowly add to the sauce mixing while pouring.
Once the sauce is thickened add the peanuts, then serve. You can serve over rice, or other grains of your choice.
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