Kung Pao Tofu with Cashews

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.. This dish is pretty quick to prepare, with a minimum of cutting and chopping. And once you start cooking, it's all over in a matter of minutes :-). Blackened chilies are the signature of kung pao cooking, which is from the Szechuan region of southern China. If you can't find Asian hot chilies, Mexican serrano chilies work just as well. A note of caution when charring the chilies: keep the stove fan on and the window open, and avoid breathing in the fumes, which can be quite irritating to eyes, nose, and throat. I usually stand as far back as possible and hold a tea towel over my nose and mouth (it's really quite comical!). Highly spiced foods are complemented by strong, smoky tea, like Lapsang Souchong or Russian Caravan.

Kung Pao tofu with cashewsAbout 4 servings

2 Tablespoons tamari soy sauce2 Tablespoons vinegar (rice, white wine, red wine, or apple cider)2 teaspoons sugar or alternative sweetener1 Tablespoon sesame oil2 Tablespoons peanut or sunflower oil1/2 teaspoons salt8 small dried red chilies2 teaspoons fresh ginger, minced2 large cloves garlic, minced or pressed1 red bell pepper, diced1 rib celery, diced1 15- or 16-ounce package extra-firm Chinese-style tofu, pressed, cut in cubes1 teaspoon cornstarch1 cup roasted unsalted cashewscooked rice to serve

In a small bowl, combine the tamari, vinegar, sugar, and sesame oil. Set aside. Heat the peanut oil in a wok or large, heavy skillet over medium heat. Add the salt and chilies. Stir-fry for about 15 seconds, or until the chilies are lightly charred (blackened). Add the ginger and garlic and stir-fry until lightly browned and fragrant, about 30 seconds. (Do not allow the garlic to burn.) Increase the heat to high and add the bell pepper and celery. Stir-fry until the pepper is seared, or about 30 seconds. Add the tofu a handful at a time, stir-frying until the tofu is just beginning to brown, or about two minutes. Quickly stir the cornstarch into the reserved sauce mixture, then pour into the pan. Toss and stir until the sauce thickens to a glaze, about 30 seconds. Remove the pan from the heat and gently stir in the cashews. Serve hot over rice.

Variations:

> If you can't find roasted unsalted cashews, buy raw cashews and roast them yourself: Preheat oven to 325 deg F. Spread the nuts in a single layer on a flat baking sheet. Roast for about ten minutes, stirring occasionally, until the cashews are golden brown.> Substitute another vegetable for the celery. Some suggestions: chopped broccoli, asparagus cut in 1" lengths, slivered snow pea pods, shredded black mushrooms, mung sprouts, slivered water chestnuts, diced bamboo shoots, fresh or frozen peas, fresh or frozen green beans cut in 1" lengths.> Not worried about fat content and want to try the "traditional" preparation? Deep-fry the tofu cubes in hot peanut or sunflower oil before beginning to cook the rest of the dish. Add the fried cubes with the cashews