{"id":"a6095914-8cad-47ea-b064-82aa3cfba73b","url":"https://recipestripper.com/recipes/a6095914-8cad-47ea-b064-82aa3cfba73b","source_url":"https://www.mealime.com/recipes/kung-pao-tofu-bell-peppers-celery-cashews-over-rice/23672","title":"\"Kung Pao\" Tofu with Bell Peppers, Celery & Cashews over Rice","servings":4,"servings_text":"4 servings","cook_time":"PT35M","total_time":"PT35M","image_url":"https://cdn-uploads.mealime.com/uploads/recipe/thumbnail/2669/presentation_1c3ee6a2-e590-49e0-a10b-53090bd9a0b3.jpeg","ingredients":[{"text":"½ cup cashews, roasted unsalted","item":"cashews","quantity":0.5,"unit":"cup","preparation":"roasted unsalted"},{"text":"2 sticks celery","item":"celery","quantity":2,"unit":"stick"},{"text":"2 (12 oz) pkgs extra firm tofu","item":"pkgs extra firm tofu","quantity":2,"metric_alternate":{"quantity":12,"unit":"oz"}},{"text":"2 cloves garlic","item":"garlic","quantity":2,"unit":"clove"},{"text":"2 (1 inch) pieces ginger root","item":"(1 inch) pieces ginger root","quantity":2},{"text":"1 small bunch green onions (scallions)","item":"small bunch green onions","quantity":1,"preparation":"scallions"},{"text":"1 cup jasmine rice","item":"jasmine rice","quantity":1,"unit":"cup"},{"text":"2 orange bell peppers","item":"orange bell peppers","quantity":2},{"text":"2 red bell peppers","item":"red bell peppers","quantity":2},{"text":"brown sugar","item":"brown sugar"},{"text":"chili-garlic sauce","item":"chili-garlic sauce"},{"text":"cornstarch","item":"cornstarch"},{"text":"rice vinegar","item":"rice vinegar"},{"text":"salt","item":"salt"},{"text":"soy sauce","item":"soy sauce"},{"text":"toasted sesame oil","item":"toasted sesame oil"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"Meanwhile, preheat a large skillet over medium-high heat."},{"number":5,"text":"While the skillet heats up, medium dice tofu. Place in a medium bowl, sprinkle with cornstarch and salt, then gently toss to coat."},{"number":6,"text":"Once the skillet is hot, add oil and swirl to coat the bottom. 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.)"},{"number":7,"text":"Meanwhile, wash and dry the fresh produce."},{"number":8,"text":"Trim, seed, and large dice bell peppers. Trim and large dice celery. Place both in the reserved bowl and set aside."},{"number":9,"text":"Peel and mince ginger and garlic. Place both in a small bowl."},{"number":10,"text":"Trim and cut green onions crosswise into 1-inch pieces. Add to the bowl with the ginger and garlic."},{"number":11,"text":"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, about 5 minutes."},{"number":12,"text":"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."},{"number":13,"text":"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 1 minute. Remove from heat."},{"number":14,"text":"To serve, divide rice and stir-fry between bowls. Enjoy!"}],"date_published":"2026-10-29T23:57:52.07779+00:00","date_modified":"2026-10-29T23:57:52.07779+00:00"}