Szechwan Tofu Triangles In Triple Pepper Sauce - cooking recipe

Ingredients

1 1/2 lbs very firm tofu
6 tablespoons canola oil
1/2 cup dry sherry
1/4 cup soy sauce
1 3/4 cups water
1/4 cup cider vinegar, plus
1 teaspoon cider vinegar
3 tablespoons honey or 3 tablespoons sugar
8 large garlic cloves, minced
1 tablespoon dry mustard
4 tablespoons cornstarch
3 cups chopped onions (1-inch chunks)
1 medium yellow bell pepper, in strips
1 medium red bell pepper, in strips
1 1/2 teaspoons salt
black pepper
crushed red pepper flakes
6 scallions, minced (include greens as well as whites)

Preparation

Cut the tofu into triangles about 1/2 inch thick and about 2 1/2 inches on the long side.
Heat 4 tablespoons of the oil in a wok or skillet over medium heat. When the oil is hot enough to bounce a bread crumb, add the tofu pieces and fry them on each side for a few minutes until lightly crisp. Remove the tofu and drain on paper towels. (You may have to fry the tofu in batches.).
In a medium-sized saucepan, combine the sherry, soy sauce, water, vinegar, honey or sugar, garlic, and dry mustard. Place the saucepan over medium heat and heat until just before the boiling point, then remove from heat Place the cornstarch in a small bowl and pour in a little of the hot liquid, whisking until it dissolves. Return this mixture to the saucepan, whisking as you pour. Set aside, leaving the whisk in there (youOll need it again).
Heat the wok or skillet again. Add the remaining tablespoon or two of oil and the onion, and cook the onion over high heat for about 2 minutes. Add the bell peppers, salt, and black and red pepper to taste, and cook for only 1 to 2 minutes longer. Gently stir in the tofu triangles.
Whisk the sauce (from step 3) to recombine, and quickly pour it into the wok. Stir and cook over medium-high heat for about 5 to 8 minutes, or until the sauce is thick and everything is coated. Toss in the scallions at the very end, and serve hot, over rice.