Name: "Kung Pao" Tofu with Bell Peppers, Celery & Cashews over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup cashews, roasted unsalted; 3 sticks celery; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 3 orange bell peppers; 3 red bell peppers; brown sugar; chili-garlic sauce; cornstarch; rice vinegar; salt; soy sauce; toasted sesame oil

"Kung Pao" Tofu with Bell Peppers, Celery & Cashews over Rice"Kung Pao" Tofu with Bell Peppers, Celery & Cashews over Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

¾ cup cashews, roasted unsalted

3 sticks celery

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

3 orange bell peppers

3 red bell peppers

brown sugar

chili-garlic sauce

cornstarch

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Medium dice tofu. Place in a large bowl, sprinkle with cornstarch and salt, then gently toss to coat.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the tofu and cook, turning every few minutes, until golden brown and crispy, about 10 minutes; remove to a plate. (Reserve bowl for later use.)

Meanwhile, wash and dry the fresh produce.

Trim, seed, and large dice bell peppers. Trim and large dice celery. Place both in the reserved bowl and set aside.

Peel and mince ginger and garlic. Place both in a medium bowl.

Trim and cut green onions crosswise into 1-inch pieces. Add to the bowl with the ginger and garlic.

When the tofu is done, return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add the bell pepper and celery; cook, stirring occasionally, until tender-crisp, 5-6 minutes.

While the veggies are cooking, add water, soy sauce, vinegar, sugar, chili-garlic sauce, additional cornstarch, and oil to the small bowl. Whisk to combine the sauce.

When the veggies are done, add crispy tofu, sauce, and cashews to the skillet. Bring the sauce to a boil and cook, stirring frequently, until thickened, about 2 minutes. Remove from heat.

To serve, divide rice and stir-fry between bowls. Enjoy!

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