2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
1 cup green onion thinly sliced
2 jalapenos de-stemmedde-seededand diced
Steps:
Cut the block of tofu in half lengthwise
Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
This means that the block of tofu will yield 8 tofu cutlets
On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
Remove the cashews from the wok and set them aside to cool
In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
Remove the tofu cubes from the wok with a slotted spoon and set them aside
In the same wok stir-fry the red orange and green peppers for 2 minutes
Add the green onion and jalapenos and stir-fry an additional 2 minutes
Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
