1 1/4 lb. tofu
1 sm. egg
1 1/2 tbsp. plus 2 tsp. cornstarch
4 tbsp. soy sauce
4 tbsp. peanut oil
1 (19 o.z) can bamboo shoots, rinsed and drained
8 green onions, white part only
3 to 5 dried red chili peppers, seeded
1 1/2 tbsp. cold water
2 tbsp. rice wine
1 1/2 tbsp. Chinese black vinegar
1 tbsp. plus 1 tsp. sugar
2 tsp sesame oil
1 tsp. minced pared fresh ginger root
1 sm. clove garlic, minced
1 c. unsalted roasted peanuts

Beat egg in medium bowl; add tofu. Sprinkle with 1 1/2 tablespoons cornstarch; mix well. Stir in 1 tablespoon soy sauce and 1 tablespoon peanut oil. Marinate at room temperature 30 minutes.

Cut bamboo shoots into 3/4 inch cubes. Cut onions into 3/4 inch pieces. Cut peppers into 1/2 inch pieces.

Mix 2 teaspoons cornstarch and the water in small bowl until smooth. Stir in 3 tablespoons soy sauce, the rice wine, vinegar, sugar and sesame oil.

Heat wok over high heat 15 seconds; add 3 tablespoons peanut oil and heat until hot, about 30 seconds. Reduce heat to low. Add peppers; cook, stirring and pressing peppers against wok, until dark red, about 10 seconds. Add ginger and garlic; stir-fry 10 seconds. Increase heat to high. Scatter in tofu, about 1/4 at a time; stir-fry 1 minute after all check has been added. Add bamboo shoots; stir-fry 1 minute. Add onions; stir-fry 30 seconds.

Stir cornstarch mixture, add to wok. Cook and stir until sauce thickens and coats tofu evenly, about 30 seconds. Add peanuts and turn off heat; stir mixture 2 or 3 times. Serve immediately.

Makes 4 servings.