Stir-fry with tofu, chili pepper and peanuts

Ingredients:

• 6 tablespoons corn or potato starch
• 3 tbsp. l. Chinese rice wine or dry sherry
• 1/3 cup oyster sauce
• 1 package (400 g) tofu, drained
• 1 cup peanuts
• 1/4 cup peanut or vegetable oil
• 2 tsp freshly chopped ginger
• 3 cloves garlic, minced
• 8 dried chiles de arbol (or 2 fresh jalapeños, halved lengthwise)
• Coarse salt
• 350 g shiitake mushrooms, stems removed, caps quartered
• 450 g sugar snap peas, deveined, cut in half

Preparation:

1. Prepare the marinadeIn a large bowl, combine 2 tablespoons cornstarch, rice wine, oyster sauce, and 2 tablespoons water. Cut the tofu in half, then cut each half into 4 squares. Add the tofu to the marinade and toss to combine.
2. Heat peanut oil in a skillet over medium heat. Add peanuts and cook, stirring, until lightly golden, 4-5 minutes. Using a slotted spoon, transfer the nuts to a bowl.
3. Remove the tofu from the marinade and coat it in the remaining cornstarch. Heat the same pan with oil to medium-high heat. Add tofu and fry, until golden brown, 4 minutes on each side.
4. Transfer the tofu to a serving dish. Add ginger, garlic, chili peppers, and 1 teaspoon of salt to the pan. Fry, stirring constantly, for 30 seconds. Add the mushrooms and snap peas and continue frying, stirring constantly, until golden brown.
5. Mix the marinade with 1.5 cups of water and add to the pan. Bring to a boil and continue cooking, stirring, until thickened, 2-3 minutes. Add the tofu and nuts to the pan and heat through briefly. Remove the chili peppers before serving.