Kung Pao Tofu
This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.
extra-firm water-packed, rinsed
chinese five spice powder
trimmed and cut into bite-size pieces (4 cups)
sweet yellow bell peppers
cut into 1/2-inch dice, or green pepper
sweet red bell peppers
cut into 1/2-inch dice
roasted or peanuts, pine nuts
hot pepper sesame oil
Pat tofu dry and cut into ½-inch cubes.
Combine with ¼ 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 ¼ 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 cashers and stir to coat with sauce; stir in hot sesame oil (if using).