Kung Pao Tofu with Steamed Broccoli
(adapted from Susanna Foo)
"I saw a werewolf with a Chinese menu in his hand..."
For the Kung Pao sauce: In 1 tbs. of olive oil, saute 1/2 onion chopped, 2 garlic cloves chopped, 1 tsp. ginger, 1/4 tsp. toasted szechuan peppercorn and 1 star anise until the onion is soft.
Add one soaked, seeded and chopped ancho chile, and 1/2 tsp. of red pepper flake and cook for 1-2 minutes.
Add 1/4 cup of sherry, 1 tbs. tamari and 1/2 tsp. of sugar. When it starts to boil add 2 cups of veg stock, 1 tbs. cornstarch. When it returns to a boil, reduce heat and simmer for 30 minutes.
Finally, strain the sauce and check for seasoning.
The tofu was marinated in gin(!) and tamari then coated in cornstarch, stuck in the fridge for 30 minutes then deep-fried.
If you have raw peanuts, deep-dry them for 7 minutes. Set aside.
Garlic, ginger, scallions were stir-fried. Then add shiitake mushrooms, red bell pepper and the peanuts.
Add all the ingredients together with the sauce, let cook together for 5 minutes.
Serve over jasmine rice