"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Kung Pao Tofu Recipe

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This recipe for Kung Pao Tofu, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adele Kearney
Added: Tuesday, January 6, 2009


1 14-ounce package extra-firm, water-packed tofu, rinsed and patted dry
½ tsp. five-spice powder, divided
1 Tbsp. canola oil
½ cup water
2 Tbsp. oyster sauce
1/2 tsp. cornstarch
12 ounces broccoli crowns, trimmed and cut into bite-sized pieces (about 4 cups)
1 yellow bell pepper, cut into ½-inch dice
1 red bell pepper, cut into ½-inch dice
1 Tbsp. minced fresh ginger
1 Tbsp. minced garlic
2 Tbsp.unsalted roasted peanuts
2 tsp. hot sesame oil (optional)

Cut the tofu into ½-inch cubes. In a medium bowl, combine the tofu with ¼ teaspoon five-spice powder. Set aside.

In a large skillet at 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. Sauté 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. Add tofu, peanuts, and (if desired) hot sesame oil. Stir.

Serve with rice or Asian noodles.

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Personal Notes:
From the Sacramento Bee. Makes 4 servings. 155 calories per serving.




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