Combine soy sauce, rice vinegar, chili paste, brown sugar and cornstarch in a mixing bowl to make the kung pao sauce.
3 Tablespoons Soy Sauce, 1 Tablespoon Rice Vinegar, 1 Tablespoon Chili Paste (Sambal Olek) or Sriracha, 1 Tablespoon Brown Sugar, 1 Tablespoon Cornstarch
Pat dry the pressed tofu with paper towel and dice it into cubes. Then add it to a wok or pan with 1 tablespoon hot oil.
Cook the tofu for 3-4 minutes on medium height heat till lightly browned.
Add 2 more tablespoons of oil along with minced ginger, garlic as well as diced onions and spring onions to the pan and saute for a minute.
Then add sliced sweet peppers and diced celery.
Also add broccoli florets to the wok.
Add dried red chilis as per your desired heat level.
Stir together and cook for 5 mins. Then add the kung pao sauce prepared earlier.
Season to taste with salt and pepper.
Add in the toasted cashew nuts to the stir fry. Stir together and cook for 2 mins till the sauce has reduced.
Kung Pao Tofu is ready. Serve it hot along with brown rice or jasmine rice.