Kung Pao Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 14-ounce package extra-firm water-packed tofu, rinsed 1/2 teaspoon five-spice powder, divided 1 tablespoon canola oil1/2 cup water3 tablespoons oyster-flavored or oyster sauce 1/2 teaspoon cornstarch12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)1 yellow bell pepper, cut into 1/2-inch dice1 red bell pepper, cut into 1/2-inch dice1 tablespoon minced fresh ginger1 tablespoon minced garlic2 tablespoons unsalted roasted peanuts2 teaspoons hot sesame oil 2 cups brown rice
1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2. Heat 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. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon 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. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil
Serve over 1/2 cup rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MARGESLP.
2. Heat 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. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon 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. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil
Serve over 1/2 cup rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MARGESLP.
Nutritional Info Amount Per Serving
- Calories: 328.3
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 96.0 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 4.0 g
- Protein: 16.4 g
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