Kung pao tofu with peanuts and peppers

Ingredients

For 1 serving

• Tofu200 g
• Bell peppers100 g
• Peanuts10 g
• Spring onions1
• Garlic1 clove
• Chili pepper1
• Soy sauce1 tablespoon
• Rice vinegar1 teaspoon
• Sugar3 g
• Cornstarch1 teaspoon
• Peanut oil2 teaspoons
• White rice45 g
• Saltto taste

Contains: gluten, nuts, soy,

Method

1. Bring a small pan of water to the boil, salt it and cook the rice over medium heat for about 15 minutes, until tender; drain and keep warm.
2. Meanwhile drain the tofu, pat it dry with kitchen paper and cut it into roughly 2 cm cubes. Wash the pepper, remove seeds and membranes and cut it into 2 cm squares; slice the spring onion, chop the garlic and slice the chilli into rings.
3. In a small bowl mix the soy sauce, rice vinegar, sugar and cornflour with about a third of a glass of cold water, until the cornflour has dissolved.
4. Heat the peanut oil in a wok or large frying pan over medium-high heat and fry the tofu for 6 minutes, turning, until golden and crisp on all sides; set aside.
5. In the same pan, over high heat, stir-fry the peppers, garlic, chilli and spring onion for 3 minutes, until the peppers soften at the edges but stay crunchy.
6. Pour in the sauce, return the tofu and add the peanuts; cook for 1 minute, stirring, until the sauce thickens and glazes everything. Serve with the rice.