Kung Pao Tofu

You won’t be tempted to reach for another take-out menu again after trying this easy vegetarian remake of the popular Chinese classic. Serve with Chinese noodles.

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


Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 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 Hong Kong Cultural Activities, cornstarch, and the remaining 1/4 teaspoon five-spice powder in a small bowl.
Add broccoli, yellow bell pepper, 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 Skin Central, 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).

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