Remove the tofu from the package and press the tofu to remove excess liquid.
Cut pressed tofu into ½-inch cubes. Pat cubes dry with paper towels. Mix together the cornstarch and salt. Add tofu and stir to make sure each piece is coated.
Heat oil over medium-high heat. Then reduce heat to medium and use tongs to add tofu. Cook for 5 to 6 minutes on each side until browned. Transfer to a plate lined with a paper towel.
To bake tofu: When the tofu is ready, preheat the oven to 400°F/200°C. Cover a baking dish with parchment paper or spray with cooking spray. Place the tofu in a single layer in the baking dish. Bake for 25 to 30 minutes, until golden brown.
For the Kung Pao Sauce:
Add the sauce ingredients to a food processor. Pulse in short bursts until the sauce is combined and the onions are broken down into smaller bits. There should be some texture left.
For the Stir Fry:
Using the same pan from frying the tofu, add the dried red peppers, bell peppers, and green onions. Cook for 2 to 3 minutes over medium heat. Add a teaspoon of the kung pao sauce if necessary.
Pour in the sauce and stir while cooking until it thickens, 2 to 3 minutes.
Stir in the tofu and serve over brown rice with steamed broccoli.
Use a tofu press like the one in the post above to press tofu. Or if you don't have a tofu press, wrap tofu in a kitchen towel and place it on a plate. Top it with something heavy and let it sit for a while to press the moisture out.If you don't have issues with gluten, feel free to sub soy sauce for the tamari.