5While tofu is cooking, chop garlic, ginger, red onion, spring onions, and bell pepper.
6Prepare the Kung Pao sauce by combining sesame oil, garlic, ginger paste, red onion, separated spring onion (white), red bell pepper, yellow bell pepper, light soy sauce, dark soy sauce, sriracha, black vinegar, agave, msg, water, dry red chillies, and crushed Sichuan peppercorns.
7With about 5 minutes remaining on the tofu, start heating the sauce.
8Fry off all the aromatics (garlic, ginger, red onion, white part of spring onion, bell peppers).
9Add the dry red chili and the prepared sauce to the pan.
10Cook the sauce until it thickens up.
11Add toasted cashews, the green ends of the spring onion, and the crispy air-fried tofu to the thickened sauce.