Cut the block of tofu in half lengthwise. 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. This means that the block of tofu will yield 8 tofu cutlets. 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. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.

In a small bowl, place the cumin, coriander, Sucanat, salt, garlic powder, paprika, and cayenne pepper; stir well to combine and then set aside. Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl. Sprinkle the tofu with the reserved spice blend, toss well to evenly coat the tofu cubes, and set aside. In a dry wok or large non-stick skillet, place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant. Remove the cashews from the wok and set them aside to cool. 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. Remove the tofu cubes from the wok with a slotted spoon and set them aside. In the same wok, stir-fry the red, orange, and green peppers for 2 minutes. Add the green onion and jalapenos and stir-fry an additional 2 minutes. Roughly chop the toasted cashews, add them and the cooked tofu to the wok, and stir fry an additional 1 minute. Transfer to a large platter or bowl for service.

Serves 6