Coming from the Szechuan province of China, Kung-Pao Tofu is a healthy, authentic Asian dish packed full of flavor.
- 14 oz. tofu
- Five spice powder
- 1 T. canola oil
- ½ cup water
- 3 T. oyster sauce
- ½ tsp. cornstarch
- 12 oz. broccoli
- 2 bell peppers: one yellow, one red -- diced
- 1 T. powdered ginger
- 1 T. minced garlic
- 2 T. chopped roasted peanuts
Dry tofu and cut into 1/2-inch cubes. Combine with ¼ tsp five-spice powder in a medium bowl.
Add tofu and cook in oil over medium-high heat, stirring every 1 to 2 minutes, until golden brown then remove.
Whisk water, oyster sauce, cornstarch and the remaining 1/4-teaspoon five-spice powder.
Add broccoli and bell peppers to the pan until they soften. Add ginger and garlic and cook, stirring, until fragrant.
Reduce heat to low, add oyster sauce mixture and cook, stirring, until thickened. Return the tofu to the pan along with peanuts and stir to coat with sauce.
Serve.
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