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1
Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce and 2 tablespoons water in a large bowl.
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2
Cut the tofu in half horizontally to make 2 large rectangles, then cut each rectangle into 4 squares.
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3
Add to the marinade and turn to coat.
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4
Cook the peanuts in the peanut oil in a large skillet over medium heat, stirring, until lightly golden, 4 to 5 minutes.
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5
Remove the skillet from the heat and transfer the nuts to a bowl with a slotted spoon.
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6
Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch.
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7
Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side.
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8
Remove to a plate.
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9
Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds.
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10
Add the mushrooms and snap peas; stir-fry until crisp-tender.
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11
Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes.
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12
Add the tofu and nuts and heat through.
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13
If using dried chiles, remove before serving.
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14
Per serving: Calories 556; Fat 38 g (Saturated 6 g); Cholesterol 0 mg; Sodium 664 mg; Carbohydrate 34 g; Fiber 8 g; Protein 25 g
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15
Photograph by Antonis Achilleos
