Kung Pao Tofu Recipe

Name: Kung Pao Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces tofu extra-firm water-packed, rinsed; 1/2 teaspoon chinese five spice powder divided; 1 tablespoon canola oil; 1/2 cup water; 3 tablespoons oyster sauce; 1/2 teaspoon cornstarch; 12 ounces broccoli florets trimmed and cut into bite-size pieces (4 cups); 1 each sweet yellow bell peppers cut into 1/2-inch dice, or green pepper; 1 each sweet red bell peppers cut into 1/2-inch dice; 1 tablespoon ginger minced fresh; 1 tablespoon garlic minced; 2 tablespoons cashew nuts roasted or peanuts, pine nuts; 2 teaspoons hot pepper sesame oil optional

Servings: persons

14 ounces tofu extra-firm water-packed, rinsed
1/2 teaspoon chinese five spice powder divided
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster sauce
1/2 teaspoon cornstarch
12 ounces broccoli florets trimmed and cut into bite-size pieces (4 cups)
1 each sweet yellow bell peppers cut into 1/2-inch dice, or green pepper
1 each sweet red bell peppers cut into 1/2-inch dice
1 tablespoon ginger minced fresh
1 tablespoon garlic minced
2 tablespoons cashew nuts roasted or peanuts, pine nuts
2 teaspoons hot pepper sesame oil optional

1
Pat tofu dry and cut into 1/2-inch cubes.
2
Combine with 1/4 teaspoon five-spice powder in a medium bowl.
3
Heat canola oil in a large nonstick skillet over medium-high heat.
4
Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total.
5
Transfer to a plate.
6
Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
7
Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes.
8
Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
9
Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds.
10
Return the tofu to the pan along with cashers and stir to coat with sauce; stir in hot sesame oil (if using).

161

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: 14 ounces tofu extra-firm water-packed, rinsed, 1/2 teaspoon chinese 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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