Name: Kung Pao Tofu with Bell Peppers, Celery, Cashews & Jasmine Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: chinese
Ingredients: ½ cup Jasmine Rice; 1 cup + 2 tbsp Cold Water; 1 block Extra Firm Tofu; 1 ½ tbsp Cornstarch; 1 Red Bell Pepper; 2 stalks Celery; ½ cup Roasted Unsalted Cashews; 3 cloves Garlic; about ½ piece Ginger Root; ¼ bunch Green Onions; 2 tbsp Soy Sauce; 1 tbsp Rice Vinegar; 1 tbsp Hoisin Sauce; ½ tsp Crushed Red Pepper; 2 tbsp Neutral Vegetable Oil; ⅛ tsp Salt

1

Rinse the rice in a fine-mesh sieve until the water runs clear, then bring it to a boil in a small pot with most of the water and the salt.

2

Cover, turn the heat to its lowest setting, and cook 15 minutes, then take the pot off the heat and let it steam 5 minutes, still covered.

3

While the rice cooks, wrap the tofu in a clean kitchen towel and press it under a heavy pan for 10 minutes.

4

Meanwhile, whisk the soy sauce, rice vinegar, hoisin, remaining water, and a third of the cornstarch in a small bowl until smooth.

5

Seed the red bell pepper and cut it into 0.75-inch pieces, then slice the celery thinly on the diagonal.

6

Mince the garlic, peel and grate the ginger, and cut the green onions into 1-inch pieces, keeping the whites and greens apart.

7

Cut the pressed tofu into 0.75-inch cubes and toss them in a medium bowl with the remaining cornstarch until evenly coated.

8

Heat most of the oil in a 12-inch nonstick skillet over medium-high for 2 minutes, then fry the tofu 8 to 10 minutes, turning, until crisp and golden.

9

Scatter in the cashews for the last minute so they toast, then move the tofu and cashews to a plate.

10

Add the remaining oil with the red pepper, celery, and green-onion whites and stir-fry 3 minutes until crisp-tender and blistered at the edges.

11

Stir in the garlic, ginger, and crushed red pepper for 30 seconds until fragrant.

12

Whisk the sauce again, pour it in, and let it bubble 1 minute until glossy and thick, then return the tofu and cashews and toss to coat.

13

Fluff the rice and serve the kung pao tofu over it, scattered with the green-onion greens.

Kung Pao Tofu with Bell Peppers, Celery, Cashews & Jasmine Rice

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Kung Pao Tofu with Bell Peppers, Celery, Cashews & Jasmine Rice

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