Ingredients
-
1
-
1/2
-
1
-
1/2
-
3
-
1/2
-
12
-
1
-
1
-
1
-
-
-
-
-
Directions
Kung Pao Tofu, This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles., used chicken for this, but otherwise as directed. I was interested to see how the family would like 5 spice powder, but it gave a pleasant spice which everyone enjoyed. Quick and easy to prepare, a flavoursome ‘stir-fry’ which I would certainly make again. Served on chinese egg noodles for a light but satisfying supper, thanks, Catherine! Made for PAC Spring 2009
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Steps
|
1
Done
|
Pat Tofu Dry and Cut Into 1/2-Inch Cubes. Combine With Half of the Five-Spice Powder in a Medium Bowl. |
|
2
Done
|
Heat the 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. Tranfer to a Plate. |
|
3
Done
|
Meanwhile, Wisk Water, Oyster Sauce, Cornstarch and the Remaining Five-Spice Powder in a Small Bowl. |
|
4
Done
|
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. Return the Tofu to the Pan Along With the Peanuts and Stir to Coat With Sauce; Stir in Hot Sesame Oil (if Using). |
