Kung Pao Tofu

PREPARATION

1. In a mixing bowl, add 450 grams tofu, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon corn flour, 1 tablespoon ginger garlic paste and mix it well.
2. Marinate for 10 - 15 minutes.
3. Heat 2 tablespoons oil in a pan, add the marinated tofu and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.
5. Take a pan, add 50 grams peanuts and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and remove the skin of peanuts. Keep aside.
7. In a bowl, add 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon vinegar, 1 teaspoon brown sugar, 1 tablespoon corn flour, 1 tablespoon hoisin sauce and mix it well.
8. Heat 2 tablespoons oil in a skillet, add 3 dry red chili, 1 teaspoon ginger, 1 teaspoon garlic and stir for 1 - 2 minutes.
9. Then, add 210 grams bell pepper and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Now, add the roasted peanuts and mix it well.
12. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
13. Add the prepared sauce and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Add 50 milliliters water and mix it well.
16. Now, add the cooked tofu and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon spring onions and mix it well.
19. Garnish with spring onions.
20. Serve.