Kung Pao Tofu

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Kung Pao Tofu

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 14-ounce package extra-firm water-packed tofu, rinsed 1 yellow bell pepper, cut into 1/2-inch dice
    1/2 teaspoon five-spice powder, (see Shopping Tip), divided 1 red bell pepper, cut into 1/2-inch dice
    1 tablespoon canola oil 1 tablespoon minced fresh ginger
    1/2 cup water 1 tablespoon minced garlic
    3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip) 2 tablespoons unsalted roasted peanuts
    1/2 teaspoon cornstarch 2 teaspoons hot sesame oil, (optional)
    12 ounces broccoli crowns, (see Ingredient Note), trimmed and cut into bite-size pieces (4 cups)

    directions

    Prep: 30 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 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).

    notes

    Shopping tips: 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.

    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.

    Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

    nutritional information

    Calories:
    200
    Fiber:
    5 g
    Fat:
    11 g
    Saturated Fat:
    2 g
    Carbohydrates:
    16 g
    Protein:
    12 g
    Sodium:
    622 mg
    Monounsaturated Fat:
    5 g
    Exchanges:
    2 vegetable, 1 plant-based protein, 2 fat
    Cholesterol:
    0 g
    Carbohydrate Servings:
    1
    Potassium:
    528 mg
    Nutrition Bonus:
    Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving