Kung Pao Tofu


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Ingredients
  1. 1 14-ounce package extra-firm water-packed tofu, pressed
  2. 1/2 teaspoon five-spice powder
  3. 1 tablespoon canola oil
  4. 1/2 cup water
  5. 3 tablespoons oyster-flavored or oyster sauce
  6. 1/2 teaspoon cornstarch
  7. 12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
  8. 1 yellow bell pepper, cut into 1/2-inch dice
  9. 1 red bell pepper, cut into 1/2-inch dice
  10. 1 tablespoon minced fresh ginger
  11. 1 tablespoon minced garlic
  12. 2 tablespoons unsalted roasted peanuts
  13. 2 teaspoons hot sesame oil, (optional)
Instructions
  1. Press tofu 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).
Adapted from Submitted by John J.
Adapted from Submitted by John J.
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