Your rating
Not rated yet!
Modify
Kung Pao Tofu with Broccoli
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and cubed
- 2 cups of broccoli florets
- 1/4 cup of peanuts
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced ginger
- 3 cloves of garlic, minced
- 2 green onions, chopped
- 1 teaspoon of red pepper flakes
- 1/4 cup of water
Instructions
- In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 1 tablespoon of cornstarch, and 1/4 cup of water. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the cubed tofu and cook until golden and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- In the same skillet, add 1 tablespoon of sesame oil, minced ginger, minced garlic, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until tender-crisp.
- Return the crispy tofu to the skillet and pour the prepared sauce over the tofu and broccoli. Stir to coat everything in the sauce and cook for an additional 2-3 minutes until the sauce thickens.
- Stir in the chopped green onions and peanuts, then remove from heat.
- Serve the Kung Pao Tofu with Broccoli over steamed rice and enjoy!
Kung Pao Tofu with Broccoli is a classic Chinese dish that originated in the Sichuan province. It is a flavorful and spicy stir-fry that combines crispy tofu, crunchy broccoli, and a savory, slightly sweet and tangy sauce. The dish has a rich history, with roots dating back to the Qing Dynasty. Legend has it that the dish was named after Ding Baozhen, a Qing Dynasty official who loved spicy food. Today, Kung Pao Tofu with Broccoli is a popular vegetarian alternative to the traditional Kung Pao Chicken and can be found in many Chinese restaurants around the world. The key to a great Kung Pao Tofu with Broccoli lies in the balance of flavors and the use of high-quality ingredients. The tofu should be crispy on the outside and soft on the inside, while the broccoli should be cooked to perfection, retaining its vibrant green color and crunch. The sauce should be a harmonious blend of soy sauce, vinegar, sugar, and spicy Sichuan peppercorns. For an authentic experience, seek out restaurants with experienced chefs who specialize in Sichuan cuisine. If making it at home, be sure to use a hot wok and high heat to achieve that signature smoky flavor. Whether enjoyed in a bustling Chinese eatery or homemade in your own kitchen, Kung Pao Tofu with Broccoli is a dish that delights the senses and satisfies the appetite.
35 min
4
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Yogurt Covered Raisins
Delicious and healthy yogurt covered raisins make for a perfect snack or dessert.
70 min
4 servings
150 calories
Most recent recipes
No-Bake Oatmeal Energy Balls with Chocolate Chips
These no-bake oatmeal energy balls are a quick and easy snack packed with healthy ingredients and a touch of sweetness from chocolate chips.
15 min
12
120 calories
Cosmic Nebula Noodle Soup with Extra Spicy Broth
This noodle soup is out of this world with its cosmic flavors and extra spicy broth.
45 min
4
350 calories
Japanese Chirashi Bowl
A colorful and delicious Japanese dish featuring a variety of fresh ingredients over sushi rice.
50 min
4
450 calories