Kung Pao Tofu (updated!)

Soft tofu in a spicy, sweet sauce with crunchy peanuts. This is so good it's become almost a weekly feature in our kitchen. Don't be scared by the number of chilies, the ones you leave whole add more flavor than spice, just be sure to avoid eating the whole chilies unless you're really tough! This is best served over rice with a simple side of stir fried leafy greens such as bok choy or napa cabbage.

Sauce:
4 T brown sugar
1.5 T cornstarch
5 T soy sauce
1 T rice vinegar
3 T balsamic vinegar
2 T water (or sake)

Marinade:
1.5 T soy sauce
1 T rice vinegar
2 T cornstarch
1/4 t salt

Everything else:
1 lb firm tofu, cut into small cubes
1.5 T canola oil
10 whole dried red chilies (the kind sold as Chinese or Thai chilies)
1-2 crushed dried red chilies (vary the amount to suit your desired spice level)
1 green bell pepper, roughly chopped
2 medium carrots, sliced into thin circles
6 cloves garlic, diced
2 T fresh ginger, grated
1 bunch green onions, roughly chopped
1 generous handful peanuts

Whisk together marinade ingredients and pour over tofu cubes in a small bowl. Allow to marinate while you prepare the vegetables and sauce.

Whisk all sauce ingredients together.

Heat oil, add whole and crushed chilies and cook on med-high heat, stirring frequently, until chilies are a little blackened and very fragrant.

Reduce heat to medium and add tofu. Cook, stirring frequently, for 3 minutes.

Add carrots, stir fry for 2 minutes.

Add bell pepper, garlic, and ginger, and stir fry until carrots are cooked but still crunchy, about 3 minutes.

Add green onions, cook for 1 minute more.

Add sauce, cook, stirring constantly, until sauce is thickened, about 2 minutes.

Remove from heat and stir in peanuts. Served garnished with a few extra slices of green onion.