This healthy, vegetarian take on the Asian menu staple comes together in just 30 minutes. Oyster sauce and five-spice powder should be available in the Asian section of most large grocers.
KUNG PAO TOFU
Start to finish: 30 minutes
14-ounce package extra-firm water-packed tofu, rinsed and patted dry
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 (about 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)
Cut the tofu into 1/2-inch cubes.
In a medium bowl, combine the tofu with 1/4 teaspoon five-spice powder. Set aside.
In a large, nonstock skillet over medium-high, heat the canola oil. Add the tofu and cook, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer to a plate.
Meanwhile, in a small bowl whisk together the water, oyster sauce, cornstarch and remaining five-spice powder. Set aside.
Return the skillet to the heat and add the broccoli and yellow and red bell peppers. Saute until beginning to soften, about 4 minutes. Add the 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 the peanuts and stir to coat with sauce. If using, stir in the hot sesame oil.
Nutrition information per serving: 197 calories; 1 g fat (2 g saturated); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 622 mg sodium.
Recipe from the March-April 2008 issue of Eating Well magazine