Mealime recipe · lives on in MealPot
"Kung Pao" Tofu with Bell Peppers, Celery & Cashews over Rice
- 30 min
- 2–6 servings
- 677 kcal / serving
- ★ 4.1 on Mealime
A quick, saucy tofu stir-fry with crisp peppers, celery, and cashews, served over fluffy jasmine rice. The combination stays balanced on weeknights with a light, mildly sweet and tangy bite that coats every bite.
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Ingredients
- ¼ cupcashews, roasted unsalted
- 1 stickcelery
- 1 (12 oz) pkgextra firm tofu
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ½ small bunchgreen onions (scallions)
- ½ cupjasmine rice
- 1orange bell pepper
- 1red bell pepper
- orange bell peppers
- red bell peppers
From the pantry: brown sugar, chili-garlic sauce, cornstarch, rice vinegar, salt, soy sauce, toasted sesame oil
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · small saucepan · stirring spoon · tongs · whisk or fork
Directions
- Press and pat dry the tofu, then cut it into medium cubes.
- Rinse the jasmine rice under cold water, drain, and cook it in a small saucepan with water and a pinch of salt until the liquid is absorbed, then let it sit off heat covered for 5 minutes.
- Cut peppers and celery into large pieces and place them with the sliced scallions in a bowl.
- Mince the ginger and garlic and add them to a small bowl with the scallions.
- Crisp the tofu in a hot oiled skillet until golden on all sides, then transfer to a plate.
- In the same skillet, cook the peppers and celery until just tender-crisp, about 5 minutes.
- Whisk together soy sauce, vinegar, a bit of water, brown sugar, chili-garlic sauce, cornstarch, and a splash of oil to form the sauce.
- Stir in the crispy tofu and cashews with the vegetables, pour in the sauce, and cook until the sauce thickens and coats everything well, about 1 minute.
- Serve the stir-fry over the cooked jasmine rice and divide between bowls.
Two tips
- Prep the tofu and chop the vegetables ahead to speed up weeknight cooking.
- Swap jasmine rice for brown rice if you prefer; keep the rest of the sauce and veggies the same.
Nutrition per serving
- Calories
- 677 kcal
- Protein
- 26 g
- Carbs
- 75 g
- Fat
- 33 g
- Fiber
- 5 g
- Sodium
- 48 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.