Peachy Sweet and Sour Tofu Stir-Fry

Cut the block of pressed tofu in half lengthwise. Turn upright on the cut edge and slice into 4 thin rectangles. Stack the rectangles and cut them in half, into two smaller rectangles. Cut each stack of rectangles diagonally to create thin triangles of tofu. 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. Remove from the pan and set aside.

In a medium bowl, whisk the flour into the peach syrup (from the can of peaches) until no lumps remain. Whisk in the ketchup, Ketjap Manis, rice vinegar and crushed red pepper flakes. (If you substituted soy sauce for ketjap manis, you may need to use a bit more flour to thicken the sauce.) Set this sauce aside.

Heat the butter in the skillet over medium heat. Sauté the garlic and ginger for 30 seconds, then add the bell peppers and onions. Cook for 3-4 minutes until they begin to soften. Stir in the mushrooms, peaches, tofu and sauce. Bring to a boil, then reduce heat and cover. Simmer for about 10 minutes until the sauce has thickened a bit.

Serve with Asian egg noodles or rice and garnish with cashew nuts and crushed red pepper flakes.