-
1
Cut the block of pressed tofu in half lengthwise.
-
2
Turn upright on the cut edge and slice into 4 thin rectangles.
-
3
Stack the rectangles and cut them in half, into two smaller rectangles.
-
4
Cut each stack of rectangles diagonally to create thin triangles of tofu.
-
5
Marinate them in soy sauce and cayenne for at least 30 minutes, then fry in a dry skillet over medium-low heat until golden on both sides.
-
6
Remove from the pan and set aside.
-
7
In a medium bowl, whisk the flour into the peach syrup (from the can of peaches) until no lumps remain.
-
8
Whisk in the ketchup, Ketjap Manis, rice vinegar and crushed red pepper flakes.
-
9
(If you substituted soy sauce for ketjap manis, you may need to use a bit more flour to thicken the sauce.)
-
10
Set this sauce aside.
-
11
Heat the butter in the skillet over medium heat.
-
12
Saute the garlic and ginger for 30 seconds, then add the bell peppers and onions.
-
13
Cook for 3-4 minutes until they begin to soften.
-
14
Stir in the mushrooms, peaches, tofu and sauce.
-
15
Bring to a boil, then reduce heat and cover.
-
16
Simmer for about 10 minutes until the sauce has thickened a bit.
-
17
Serve with Asian egg noodles or rice and garnish with cashew nuts and crushed red pepper flakes.
