Kung Pao Tofu

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

• Ready In: 30 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 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)

Directions

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).