GreenLite Recipe: Kung Pao Tofu
In this traditional Chinese dish, the tofu isn’t deep-fried (like it is often in America) but is rather stir-fried with the vegetables in just a bit of oil.
Ingredients (4 servings)
- 1 14-ounce package extra-firm water-packed tofu, rinsed
- 1/2 teaspoon five-spice powder, divided
- 1 tablespoon canola or other vegetable oil
- 1/2 cup water
- 3 tablespoon oyster-flavored or oyster sauce
- 1/2 teaspoon cornstarch
- 12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
- 1 yellow bell pepper, cut into 1/2-inch dice
- 1 red pepper, cut into 1/2-inch dice
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 2 tablespoons unsalted roasted peanuts
- Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
- Heat 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, cornstarch and remaining 1/4 teaspoon five-spice powder in a small bowl.
- 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.
Units per serving:
- Protein: 2
- Carbohydrate: 1.5
- Condiment: 1
Nutrition facts per serving:
- 164 Calories (72 calories from fat)
- 8g Fat
- 12g Protein
- 11g Net Carbs