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 servingsPREP
15 minCOOK
10 minREADY
25 minIngredients
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).
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