KUNG PO TOFU

INGREDIENTS
1 lb extra-firm tofu, cubed into bite-size
1/3 cup unsalted, skinned peanuts
2-10 dried red chillies
4 green onions, trimmed and sliced into 1-inch pieces(white & green parts)
Oil for frying

Sauce
4 tablespoons water
1 tablespoon corn starch
4 tablespoons soy sauce
1 teaspoon sugar
3 tablespoons rice wine
Mirin or dry sherry (I use sherry)

WHAT TO DO::
Put a medium pot of salted water to boil. Place cubed tofu into boiling salted water. Let the tofu remain in the water until it returns to a boil and the tofu cubes rise to the top. Drain and put on a plate in a single layer to cool a bit.
In a bowl, mix all sauce ingredients. Blend well.
To cook the dish, use a flat bottomed Teflon skillet and keep the flame high throughout. It takes approx. 5-7 minutes to complete the dish. Heat the skillet and pour enough oil to coat bottom of skillet. Fry chillies until they begin to turn brown. Remove with slotted spoon to plate.
In same oil, fry peanuts until they begin to turn brown and remove with slotted spoon to plate.
In same oil, fry tofu cubes. Let the tofu cook until brown and crispy-looking, turning to brown all sides, about 3-5 minutes. Pour sauce over all. Sauce will thicken very quickly. Add green onions, cook together less than a minute. Add chillies and peanuts back to re-warm for a few seconds and serve!