Kung Pao Tofu

[marge2 10]

Kung Pao Tofu

 

Serving Size : 4

1 14-ounce package extra-firm water-packed tofu, rinsed

1/2 teaspoon five-spice powder, divided

1 tablespoon canola oil

1/2 cup water

3 tablespoons 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 bell pepper, cut into 1/2-inch dice

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 tablespoons unsalted roasted peanuts

2 teaspoons hot sesame oil (optional)

 

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon

five-spice powder in a medium bowl.

2. 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.

3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.

4. 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; stir in hot sesame oil (if using).

Serve over brown rice

 

 

NUTRITION INFORMATION: Per serving: 197 calories; 11 g fat (2 g sat, 4 g

mono); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 622

mg sodium; 517 mg potassium.

Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium

& Folate (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 plant-based protein, 2 fat

4 ww points

Comments: for those who don't like the texture of tofu, the crunchiness of the peanuts and broccoli distract. I seasoned my left-overs with some low-sodium soy sauce only for my taste. Served over brown rice, this is very satisfying.

I did the point math from their nutritional info provided. I'm not sure if optional sesame oil is calculated in; may do my own audit later.

 

 

 

 

[Dogma 10]

I just ran this through Mastercook, and the NI does include the optional sesame oil.

 

This sounds delish! I'm putting in my menu plans for this week. Thanks!

[Dogma 10]

We finally had this tonight. I liked it. My veggie daughter liked it. The other kids had mixed reviews (some liked it, some didn't it, one didn't like the tofu, etc).

 

We did mix in some chili garlic sauce to add some spice to it.

 

I will make this again. Edit: Two of the kids are taking it to school for lunch today, so they obviously liked it!

[marge2 10]

We finally had this tonight. I liked it. My veggie daughter liked it. The other kids had mixed reviews (some liked it, some didn't it, one didn't like the tofu, etc).

 

We did mix in some chili garlic sauce to add some spice to it.

 

I will make this again. Edit: Two of the kids are taking it to school for lunch today, so they obviously liked it!

 

I'll be adding your chili garlic sauce to my leftovers in the freezer. It did ask for something more in flavor. Thanks for your comments:bcb_bigsm