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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles. Ingredients:
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 sauce (use oyster-flavored sauce to make it vegetarian) |
1/2 teaspoon cornstarch |
12 ounces broccoli florets, trimmed and cut into bite-sized 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 dry roasted peanuts |
2 teaspoons hot sesame oil (optional) |
Directions:
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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