Szechwan Tofu Triangles in Triple Pepper Sauce

Serving Size: 4
1 16-oz. package firm tofu
1/2 cup peanut oil or vegetable oil for frying
1 tablespoon peanut or vegetable oil
1/3 cup dry sherry or rice wine
3 tablespoons tamari
1 1/2 cups water
3 cloves garlic, crushed
1 1/2 teaspoon dry mustard
1/2 teaspoon crushed dried red hot pepper
1/4 teaspoon freshly ground black pepper
2 tablespoons cornstarch
1 large green bell pepper, cut in strips
1 large red bell pepper, cut in strips
4 large scallions, minced
Slide knife through center of the tofu cake to create two halves. Take one half and cut it
on the diagonal to create a triangle. Do the same to the other half to create four triangles.
Heat the 1/2 cup oil in a wok or skillet. Fry tofu triangles until the surface gets crispy,
about 3–4 minutes each side. Drain triangles on paper towel, and keep them warm in a
low oven.
Combine sherry, tamari, water, garlic, mustard, and red hot and black peppers. Place the
cornstarch in a bowl, and whisk liquid into the cornstarch. Heat wok or skillet, add a little
oil and saute bell peppers and scallions for 3–4 minutes. Pour in sauce and stir fry 5–8
minutes longer. Add triangles, stir gently, and serve