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1
Drain the tofu.
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2
Cut it crosswise into slabs about 1/2 inch wide.
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3
Cut each slab in half lengthwise, then cut into triangles.
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4
Blot well with paper towels.
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5
Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips.
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6
Cut each strip into triangles.
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7
Snip the ends off beans and cut them into 2-inch lengths.
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8
Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
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9
Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
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10
Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat.
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11
Add the tofu and cook, without disturbing, until firm, about 5 minutes.
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12
Turn and cook the other side.
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13
The tofu should be golden, but still tender to the touch.
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14
Remove and set aside.
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15
Add another teaspoon of oil to the pan and when hot, add the green beans.
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16
Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes .
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17
Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
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18
Add in the scallions.
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19
Pour in the soy-sauce mixture and cook, shaking the pan to coat the tofu and peppers.
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20
Turn off the heat before it reduces too much.
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21
Top with cashews, and serve over rice.
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22
Enjoy!
