Kung Pao Tofu

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This recipe comes from the march/ april 2008 eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles.

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Steps

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Pat tofu dry and cut into 1 / 2-inch cubes.

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Combine with half of the five-spice powder in a medium bowl.

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Heat the canola oil in a large nonstick skillet over medium-high heat.

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Add tofu and cook , stirring every 1 to 2 minutes , until golden brown , 7 to 9 minutes total.

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Tranfer to a plate.

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Meanwhile , wisk water , oyster sauce , cornstarch and the remaining five-spice powder in a small bowl.

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Add broccoli , yellow and red bell pepper to the pan and cook , stirring occasionally until beginning to soften , about 4 minutes.

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Add ginger and garlic and cook , stirring , until fragrant , about 30 seconds.

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Return the tofu to the pan along with the peanuts and stir to coat with sauce.

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Stir in hot sesame oil.

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Ingredients

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tofu, five-spice powder, canola oil, water, oyster sauce, cornstarch, broccoli florets, yellow bell pepper, red bell pepper, fresh ginger, garlic, unsalted dry roasted peanuts, sesame oil