Kung Pao Tofu Recipe

Name: Kung Pao Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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).

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Kung Pao Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Tofu

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