Kung Pao Tofu Recipe

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Kung Pao Tofu
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  1. Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
  2. Heat the 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. Tranfer to a plate.
  3. Meanwhile, wisk water, oyster sauce, cornstarch and the remaining 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. Return the tofu to the pan along with the peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 45.06 Kcal (189 kJ)
Calories from fat 24.09 Kcal
% Daily Value*
Total Fat 2.68g 4%
Sodium 133.64mg 6%
Potassium 127.14mg 3%
Total Carbs 4.33g 1%
Sugars 1.34g 5%
Dietary Fiber 1.3g 5%
Protein 1.28g 3%
Vitamin C 45.2mg 75%
Vitamin A 0.5mg 16%
Iron 8.7mg 49%
Calcium 19.1mg 2%
Amount Per 100 g
Calories 60.39 Kcal (253 kJ)
Calories from fat 32.29 Kcal
% Daily Value*
Total Fat 3.59g 4%
Sodium 179.11mg 6%
Potassium 170.39mg 3%
Total Carbs 5.8g 1%
Sugars 1.8g 5%
Dietary Fiber 1.74g 5%
Protein 1.71g 3%
Vitamin C 60.6mg 75%
Vitamin A 0.7mg 16%
Iron 11.7mg 49%
Calcium 25.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • saturated fat free,
  • cholesterol free

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