4 tablespoons vegetable oil
8 whole dried red chilies, soaked in hot water for 10 minutes, then chopped finely
14-ounce package extra firm tofu, drained and pressed to remove water, cut into small cubes
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 zucchini, sliced into thin rounds
2 scallions, cut into 1-inch pieces
1 tablespoon minced ginger or ½ inch fresh ginger, peeled and minced
9 tablespoons soy sauce
3 tablespoons brown sugar
4 tablespoons sambal oelek or Chinese red chili paste
4 tablespoons white miso
4 tablespoons sake or mirin wine or white wine
¾ cup cashew nuts, roasted (either toast in a pan on low heat or in the oven at 200 until brown)
1 teaspoon sesame oil
Fry tofu in an air fryer for 16 minutes at 400 degrees or pan fry in a cast iron pan until crisp.
In a wok, heat the oil and stir fry the chilies until the oil starts to take on a red color—about two minutes. Add the peppers, zucchini, scallions and stir fry over high heat for about 5 minutes until the peppers start to soften a bit. Add the ginger.
In a bowl, combine soy sauce, brown sugar, chili paste, miso and sake and pour over the vegetables in the wok. Heat for two minutes. Add the tofu and cashews and heat for two minutes. Drizzle the sesame oil into the wok and stir.
Remove from heat, place in serving bowls and garnish with cilantro.
Every single person in our family asks for this dish for their birthday meal. It is sure to please!