Step 1

Combine ingredients in A, marinate for 2 hours. Drained.

Step 2

Combine ingredients in B.

Step 3

Cut and prepare ingredients in C and E.

Step 4

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Step 5

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Step 6

Add the kung pao sauce. Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Step 7

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.