Step 1

Place two paper towels on a plate

Step 2

Put the entire block of tofu (drained from its packaging liquid) onto the paper towels

Step 3

Place two more paper towels on top of the tofu then place a heavy item on top of it

Step 4

Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid

Step 5

“Drain” the tofu for 30 minutes, changing the paper towels half way through.Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl

Step 6

Stir to combine and set aside.Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl

Step 7

Sprinkle with cornstarch and gently toss with your hands, until they are all coated.In a large skillet, heat 2 tablespoons of the sesame oil over high heat

Step 8

Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned

Step 9

About 15 minutes total

Step 10

Remove the tofu from the pan, onto a paper towel lined plate

Step 11

Repeat with remaining tofu.Once all of the tofu is cooked, use the same skillet to finish the dish

Step 12

Heat one tablespoon of sesame oil over medium heat

Step 13

When the pan is hot, stir-fry the bell peppers until they begin to soften, about 4 minutes

Step 14

Add the green onions, cashews, ginger, garlic, and dried chili peppers

Step 15

Stir-fry the vegetables for two minutes before adding the Kung Pao sauce and the fried tofu

Step 16

Bring everything in the pan to a simmer, and cook until the sauce has thickened— about 2 minutes.Serve over white or brown rice

Step 17

Enjoy!