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Kung Pao Tofu

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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.

 

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

Amount Measure Ingredient Features
14 ounces tofu
extra-firm water-packed, rinsed
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½ teaspoon chinese five spice powder
divided
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1 tablespoon canola oil
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½ cup water
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3 tablespoons oyster sauce
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½ teaspoon cornstarch
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12 ounces broccoli florets
trimmed and cut into bite-size pieces (4 cups)
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1 sweet yellow bell peppers
cut into 1/2-inch dice, or green pepper
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1 sweet red bell peppers
cut into 1/2-inch dice
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1 tablespoon ginger
minced fresh
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1 tablespoon garlic
minced
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2 tablespoons cashew nuts
roasted or peanuts, pine nuts
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2 teaspoons hot pepper sesame oil
optional
*

Ingredients

Amount Measure Ingredient Features
404.6 ml/g tofu
extra-firm water-packed, rinsed
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2.5 ml chinese five spice powder
divided
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15 ml canola oil
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118 ml water
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45 ml oyster sauce
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2.5 ml cornstarch
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346.8 ml/g broccoli florets
trimmed and cut into bite-size pieces (4 cups)
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1 each sweet yellow bell peppers
cut into 1/2-inch dice, or green pepper
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1 each sweet red bell peppers
cut into 1/2-inch dice
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15 ml ginger
minced fresh
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15 ml garlic
minced
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3E+1 ml cashew nuts
roasted or peanuts, pine nuts
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1E+1 ml 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 Arrow up button

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Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 11251% 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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