Cube the tofu into bite sized pieces. Mix with corn starch in a large bowl to coat evenly.

Mix the sauce ingredients and set aside. Slice the white and light green parts of the scallions into lengths. Chop the green parts roughly and keep the greens apart from the white and light green parts. To decrease the spiciness from the chilies, break them in half to let the seeds fall out. Discard the seeds, keep the rest nearby.

Heat a couple tablespoons of oil in a large pan over medium high heat. With the oil is hot, add the cornstarch-coated tofu. Fry on all sides until they are golden. Remove the tofu and let it rest on paper towels to absorb excess oil.

In the same pan, add the de-seeded red chilies. Let fry for about 10-15 seconds to become fragrant. Add the scallion whites and light green parts and stir-fry a few seconds until they become bright. Add the garlic and ginger, stir frying for a few seconds so they also become fragrant but do not burn.

Give the sauce mixture a good stir, then add it to the pan. Lower the heat to medium. When the sauce starts to thicken, quickly add the tofu. Remove the pan from the heat. Add half the scallion greens and fold the sauce over the tofu to coat. The sauce should be mostly absorbed into the tofu. If you'd like a bit more sauce, remove the tofu from the pan first, then add ¼ - ½ cup of vegetable broth. Heat it up until bubbling and the starches left in the pan should thicken up the broth and give you that bit of extra sauce.

Serve over rice and garnish with roasted peanuts or almonds and the rest of the scallion greens. Enjoy your homemade Kung Pao Tofu!