Tofu Kung Pao

Biff, bang, pow! I always thought this dish was named after those onomatopoeic comic book frames in Marvel and DC Comics when some epic confrontation between good and evil was taking place with flying fists and whirling hammers, such is the in-yer-face impact of the flavors of the stir-fry. Not so. The truth is that it was named for a leading Sichuan bureaucrat of the late 19th century whose title was Gongbao or 'palace guardian'. I suppose 'Palace Guardian Golden Tofu' does have a superhero ring all of its own. Ka-pow!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the stock, soy sauce, Shaoxing rice wine, vinegar, sugar and corn flour in a small bowl.

Step 2

Heat the peanut oil in a wok or large frying pan over medium-high heat, add the peanuts and cook for 2 minutes or until lightly golden. Remove with a slotted spoon and drain on a tray lined with paper towel.

Step 3

Reheat the oil in the wok or pan over high heat until just smoking. Add half the tofu and stir fry for 5-8 minutes or until golden. Transfer to the tray. Repeat with the remaining tofu. Set the oil side to cool slightly, then drain, leaving 1 tablespoon of the oil in the wok.

Step 4

Meanwhile, trim the spring onions and cut the white parts of six of them into 3-4 cm lengths. Thinly slice the remaining two spring onions on the diagonal.

Step 5

Heat reserved oil in the wok over high heat. Add the red and green capsicum and dried chilies and stir fry for 3-4 minutes or until slightly charred and starting to soften. Add the spring onion lengths, ginger, garlic and Sichuan pepper and stir fry for 2 minutes or until aromatic.

Step 6

Add the soy sauce mixture to the wok or pan and stir-fry for 2-3 minutes or until the sauce boils and thickens. Return the tofu and peanuts and stir-fry until well coated and heated through. Sprinkle with the thinly sliced spring onion and serve with steamed rice.