Kung Pao Tofu

READY IN: 30mins
Recipe by Chef Catherine Hofs

This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.

Top Review by Karen Elizabeth

I used chicken for this, but otherwise as directed. I was interested to see how the family would like 5 spice powder, but it gave a pleasant spice which everyone enjoyed. Quick and easy to prepare, a flavoursome 'stir-fry' which I would certainly make again. Served on chinese egg noodles for a light but satisfying supper, thanks, Catherine! Made for PAC Spring 2009

Ingredients Nutrition


  1. Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
  2. Heat 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.
  3. Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
  4. Add 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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