Sweetened Hot Chili Tofu And Pepper Stir Fry Recipe

1 lb firm tofu
2 to 4 Tbsp hot chili sauce, to taste
1/2 cup water
2 tsps cornstarch
3 tsps brown sugar
3 tsps rice vinegar
2 tsps soy sauce
2 tsps salad oil
1/2 tsp sesame oil
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 clove garlic, minced
1 inch ginger root, minced

Prepare tofu for frying: Wrap several layers of paper towels around the tofu, then set on top of a plate. On top of the tofu set a cast iron skillet or other heavy object. This will help press out the excess liquid helping the tofu get drier in order to fry better. Let the tofu drain like this for at least 30 minutes.

Unwrap the drained tofu and place on cutting board. With a sharp knife, slice the tofu into 1/2 inch thick bite-size squares; set aside.

Prepare the sweet and sour sauce: Put the next 8 ingredients in a bowl and whisk until smooth and well blended; set aside.

Fry the tofu:  Put 1/4 inch of peanut oil in a skillet over high heat and add tofu pieces, frying in batches, turning over once, until tofu is golden brown in color, removing each piece to a paper towel covered rack to drain.

Put meal together:  Put large wok or skillet over high heat and add 1/2 inch of peanut oil. When wok becomes very hot, add the red bell pepper and green bell pepper pieces and stir fry until just crisp-tender, about 1 minute.

Add the garlic and ginger root and stir for 30 seconds.

Pour in the sweet and sour sauce and stir, cooking until sauce thickens.

Add the tofu pieces to the wok and stir gently, combining all ingredients. Serve hot over rice.

Will serve 4 to 6.