Kung Pao Tofu

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Kung Pao Tofu

 

1 14-ounce package extra-firm water-packed tofu, rinsed

1/2 teaspoon five-spice powder, divided (see Shopping Tip)

1 tablespoon canola oil

1/2 cup water

3 tablespoons oyster-flavored sauce, or oyster sauce (see Shopping Tip)

1/2 teaspoon cornstarch

12 ounces broccoli crowns, 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)

 

 

 

 

 

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 (if using).

 

Makes 4 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

 

Source: EatingWell [magazine], March/April 2008

Formatted by Chupa Babi: 03.28.08

 

NUTRITION INFORMATION: Per serving: 197 calories; 11 g fat (2 g sat, 4 g mono);

0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 622 mg sodium; 517

mg potassium.

Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium &

Folate (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 plant-based protein, 2 fat

 

TIP: Shopping tips: 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. 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.

 

" You won’t be tempted to reach for another take-out menu again after trying

this easy vegetarian remake of the popular Chinese classic. Serve with Chinese

noodles. "

 

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