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Export 12 ingredients for grocery delivery
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!
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