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Kung Pao Tofu

 
Kung Pao Tofu
282

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.

Yield

5

servings

Prep

15

min

Cook

10

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

14 ounces tofu
extra-firm water-packed, rinsed
½ teaspoon chinese five spice powder
divided
*
1 tablespoon canola oil
½ cup water
3 tablespoons oyster sauce
½ teaspoon cornstarch
12 ounces broccoli florets
trimmed and cut into bite-size pieces (4 cups)
1 sweet yellow bell peppers
cut into 1/2-inch dice, or green pepper
1 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
*

Directions

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).

 

* not incl. in nutrient facts

Reviews

+5

over 8 years

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.

Tofu was cooked and coated with the flavorful sauce, which gave it great flavor and texture.

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 11251% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 309mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 29% Vitamin C 195%
Calcium 31% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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