Kung Pao Tofu
Recipe from EatingWell

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.

Kung Pao Tofu

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  • 1  14  ounce package 
    extra-firm water-packed tofu, rinsed
  • 1/2  teaspoon 
    five-spice powder, (see Shopping Tip), divided
  • 1   tablespoon 
    canola oil
  • 1/2  cup 
  • 3   tablespoons 
    oyster-flavored or oyster sauce, (see Shopping Tip)
  • 1/2  teaspoon 
  • 12   ounces 
    broccoli crowns, (see Ingredient Note), trimmed and cut into bite-size 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 roasted peanuts
  • 2   teaspoons 
    hot sesame oil, (optional)
Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
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.
Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon 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. 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 (if using).

Shopping tips: Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.
Be sure to use "oyster-flavored" sauce (it's oyster-free) to make this vegetarian; both it and oyster sauce are found in the Asian-food section or at Asian markets.
Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 11, sat. fat (g) 2, carb. (g) 16, Monosaturated fat (g) 5, fiber (g) 5, pro. (g) 12, vit. A (IU) 1943.61, vit. C (mg) 135.81, sodium (mg) 622, calcium (mg) 252.42, Vegetables () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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