Kung Pao Tofu

• 2 blocks extra firm tofu
•  4 Tbsp cornstarch
• 4 Tbsp sesame oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch green onions
• 1 cup cashews
• 1 tbsp minced fresh ginger
• 6 garlic cloves
• 10 whole dried red chili peppers cut a few in half if you like spice

Kung Pao Sauce

• ¼ cup soy sauce
• ⅓ cup rice vinegar
• 2 tbsp sugar

1. Place two paper towels on a plate. Put the entire block of tofu (drained from its packaging liquid) onto the paper towels. Place two more paper towels on top of the tofu then place a heavy item on top of it. Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid. “Drain” the tofu for 30 minutes, changing the paper towels half way through.
2. Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.
3. Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl. Sprinkle with cornstarch and gently toss with your hands, until they are all coated.
4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned. About 15 minutes total. Remove the tofu from the pan, onto a paper towel lined plate. Repeat with remaining tofu.