Name: Kung Pao Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 cups, 4 serving(s)
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)

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Recipe by Chef Catherine Hofs

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Kung Pao Tofu created by Karen Elizabeth

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:: 30mins
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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

Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
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.
Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
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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RECIPE MADE WITH LOVE BY

@Chef Catherine Hofs

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@Chef Catherine Hofs

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

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photo by Karen Elizabeth

4/7/2009

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review by Karen Elizabeth

4/7/2009

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

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creation by Chef Catherine Hofs

9/28/2008

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