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1
Cut the block of tofu in half lengthwise.
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2
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.
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3
This means that the block of tofu will yield 8 tofu cutlets.
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4
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.
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5
Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour.
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6
This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer.
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7
In a small bowl, place the cumin, coriander, Sucanat, salt, garlic powder, paprika, and cayenne pepper; stir well to combine and then set aside.
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8
Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl.
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9
Sprinkle the tofu with the reserved spice blend, toss well to evenly coat the tofu cubes, and set aside.
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10
In a dry wok or large non-stick skillet, place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant.
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11
Remove the cashews from the wok and set them aside to cool.
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12
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.
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13
Remove the tofu cubes from the wok with a slotted spoon and set them aside.
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14
In the same wok, stir-fry the red, orange, and green peppers for 2 minutes.
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15
Add the green onion and jalapenos and stir-fry an additional 2 minutes.
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16
Roughly chop the toasted cashews, add them and the cooked tofu to the wok, and stir fry an additional 1 minute.
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17
Transfer to a large platter or bowl for service.
