1/1 Photo of Kung Pao Tofu
Chef Catherine Hofstad's Note:
This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.
My Private Note
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- 1 (14 ounce) package extra- firm water-packed tofu, rinsed
- 1/2 teaspoon five-spice powder, divided
- 1 tablespoon canola oil
- 1/2 cup water
- 3 tablespoons oyster sauce (use oyster-flavored sauce to make it vegetarian)
- 1/2 teaspoon cornstarch
- 12 ounces broccoli florets, trimmed and cut into bite-sized pieces (4 cups)
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons unsalted dry roasted peanuts
- 2 teaspoons hot sesame oil (optional)
- 1Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
- 2Heat the canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Tranfer to a plate.
- 3Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
- 4Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
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Nutritional Facts for Kung Pao Tofu
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.9
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 405.4 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 1.7 g
- Sugars 1.9 g
- Protein 11.1 g
The following items or measurements are not included: