Kung Pao Tofu with Honey-Roasted Peanuts and Asparagus

HOLY COW is this good! I haven't had Kung Pao since I worked at this tiny little boutique in 2004 and Leslie and I would order Chinese food on the weekends when we worked all day (and listened to Prince!) The smoke is still clearing (more on that in a minute), my tongue is still burning and there is still food on my plate (WHY did I snack before dinner?!) I just couldn't wait to write up how good this is. If I've not mentioned it before, I'm usually wary of tofu; it's usually too mushy for me. But MAN was this good. This was the first time I'd ever used peanut oil. The higher smoking point threw me (I kept waiting for it to be ready until I realized - it already was). I've also never cooked with dried chilies before. I almost coughed up a lung from the spicy steam that rolled up when I threw in the garlic and ginger. I'm sure I looked like a gourmet cook with the windows and doors wide open and the fan on - in the dead of winter! I just can't get over how delicious this was. Like most vegetarian meals, it required a bit of prep work chopping veggies and the like. But it really wasn't difficult to make and I can't wait for company to come over so I can show off how great this is! Though I can't imagine this being any better, just wait until scallions and asparagus are actually in season.