PREP INGREDIENTS: Pat 14 - 16 ounces tofu dry with kitchen paper and cut it into ¾-inch dice. Chop 1 bell pepper into 1-inch dice and 5 mushrooms into chunks. Thinly slice 3 scallions, grate 3 cloves garlic and 1 inch ginger.

MAKE MARINADE: In a small bowl, whisk ⅓ cup soy sauce, 3 tablespoons rice vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, ½ teaspoon salt, and 2 twists black pepper. Transfer the tofu to a large dish and pour in the marinade. Toss gently to cover each piece and set aside.

TOAST PEANUTS: In a large non-stick pan, gently fry ½ cup peanuts with ½ tablespoon sesame oil for 1 minute on medium heat. Transfer the peanuts onto a plate lined with paper towels to absorb excess oil.

FRY TOFU: To the same pan, add the remaining 1 tablespoon sesame oil, then take the tofu out of the marinade and add it to the pan (without the marinade). Reserve the excess marinade for later. Fry the tofu on medium heat for 10 minutes, turning it every 2 minutes.

ADD VEGETABLES: Add bell pepper, mushrooms, and ¼ teaspoon red pepper flakes. Stir-fry for 2 minutes on high heat, stirring often.

ADD MARINADE: Pour in the leftover marinade and ¼ cup of water. Stir-fry for another 1 to 2 minutes. Turn the heat to low, and add grated ginger, grated garlic, and the white part of sliced scallions. Give it a stir, then add the peanuts and stir fry for a final minute.

SERVE: Serve kung pao tofu on steamed or boiled rice. We like to sprinkle it with the green part of finely sliced green onions, chives, fresh basil, or sesame seeds.