Start by pressing the firm tofu to drain out excess moisture. Wrap it in a clean kitchen towel or paper towels and place a heavy object on top for about 15 minutes.

Once pressed, cut the tofu into bite-sized cubes.

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the cubed tofu to the skillet. Fry until all sides are golden brown—about 8 to 10 minutes. Once done, remove it from the pan and set aside.

In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes or until the vegetables are tender.

Return the tofu to the skillet. Add roasted peanuts, soy sauce, rice vinegar, hoisin sauce, chili paste or sauce, along with a pinch of salt and pepper. Stir well, combining everything for another 2-3 minutes.

Once everything is coated and heated through, remove from heat. Garnish with sliced green onions before serving.

Serve your Kung Pao Tofu over a bed of steamed rice or noodles for a complete meal!