Chinese Tofu Kung Pao
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Tofu Kung Pao.
Equipment
- 1 non-stick pan
- 2 bowls
Ingredients
- 1 14- ounce package extra-firm water-packed tofu rinsed, cut into small cubes
- 1/4 teaspoon Chinese Five Spice powder
- 1 tablespoon canola oil
Sauce:
- 1/2 cup water
- 3 tablespoons oyster sauce
- 1/2 teaspoon cornstarch
- 1/4 teaspoon Chinese Five Spice powder
- 4 cups broccoli crowns cut into small pieces
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon ginger finely chopped
- 1 tablespoon garlic finely chopped
- 2 tablespoons peanuts unsalted and roasted
Instructions
- In a bowl, add tofu and 1⁄4 teaspoon Chinese Five Spice powder. Mix until combined.
- In a non-stick pan, heat oil over medium-high heat. Cook tofu, while stirring every minute, for about 7 minutes or until lightly brown. Put on a plate. Set aside.
- Combine sauce ingredients in a bowl.
- Return pan to heat and toss in broccoli and bell peppers. Sauté for about 4 minutes or until slightly tender. Stir in ginger and garlic and cook for about 30 seconds. Adjust heat to low, then pour in prepared sauce and stir for about 30 seconds or until sauce thickens. Add tofu back to pan. Add peanuts. Toss until evenly coated with sauce.
- Serve.
Video
Notes
Achieving that irresistible crispy texture is key to a successful Tofu Kung Pao. Use extra-firm tofu and press out any excess moisture before cutting it into bite-sized cubes. Lightly coat the tofu with cornstarch or flour, then pan-fry or bake until golden and crispy. This step ensures a delicious contrast to the tender and flavorful sauce.