• Peel, then mince or grate 1 tbsp (2 tbsp) ginger. 
• Heat a medium pot over medium heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then ginger and rice. Cook, stirring often, until fragrant, 1-2 min. 
• Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1-inch pieces.
• Cut celery crosswise into 1/4-inch slices.
• Thinly slice green onions.
• Peel, then mince or grate garlic.
• Whisk together soy sauce, sweet chili sauce, 1/2 cup water (3/4 cup) and 1 tbsp chili-garlic sauce in a medium bowl. (NOTE: Reference heat guide for chili-garlic sauce.)

• Heat a large non-stick pan over medium heat. Add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate.
• Heat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and celery. Cook, stirring often, until tender-crisp, 4-5 min. 
• Add garlic. Cook, stirring often, until fragrant, 1 min.
• Transfer veggies to another plate. 

• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
• Add tofu and Cream Sauce Spice Blend to another medium bowl, then toss until all tofu pieces are fully coated.
• Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.

• Add veggies and sauce mixture to the pan with tofu. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.
• Remove the pan from heat.
• Season with salt and pepper. 

• Fluff rice with a fork. Stir in half the green onions.
• Divide rice between plates. Top with stir-fry.
• Sprinkle peanuts and remaining green onions over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Continue with the recipe as written.