"Kung Pao" Tofu with Bell Peppers, Celery & Cashews over Rice
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- ½ cupcashews, roasted unsalted
- 2 stickscelery
- 2 (12 oz) pkgsextra firm tofu
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 small bunchgreen onions (scallions)
- 1 cupjasmine rice
- 2orange bell peppers
- 2red bell peppers
- brown sugar
- chili-garlic sauce
- cornstarch
- rice vinegar
- salt
- tamari soy sauce
- toasted sesame oil
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- tongs
- whisk or fork
Per serving
- Calories
- 677
- Protein
- 26g
- Carbs
- 76g
- Fat
- 32g
- Fiber
- 5g
- Sodium
- 48mg
Method
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