Spicy Tofu Kung Pao with Broccoli and Peanuts

Vegetable Kung Pao with Broccoli and Peanuts 🥦🥜

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: Not specified

Description:

Looking for a delectable meatless dish that’ll wow your family? Dive into the world of Vegetable Kung Pao! This tantalizing blend of tofu, peanuts, and broccoli smothered in a spicy sauce is so flavorful that your taste buds won’t even notice the absence of meat. It’s a perfect choice when you’re craving something savory and satisfying without the guilt.

Ingredients:

• 1 1/2 blocks firm tofu
• 1 head broccoli
• 5 1/2 scallions
• 3 cloves garlic
• 2 inches fresh ginger
• 2 scallion tops
• 1 can water chestnuts
• 1 cup chicken broth
• 1 1/2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon sake
• 1 tablespoon sugar
• 3 1/2 tablespoons black vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cornstarch
• 1 cup peanuts
• Cooking oil

Instructions:

1. Prepare Tofu:

   • Wrap the tofu slabs in paper towels and place a heavy weight on top, such as a skillet.
   • Let it stand for 30 minutes to press out the excess water.
   • Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.

2. Prep Broccoli:

   • Cut away the broccoli florets and separate them into bite-size pieces.
   • Cut the stalks on the diagonal into 1-inch pieces.
   • Heat a large pot of water to boiling, add the broccoli, and boil for 3 minutes.
   • Drain, refresh under cold water, and drain again.

3. Cook Tofu:

   • Heat a heavy skillet and add 2 1/2 tablespoons of oil.
   • Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown.
   • Remove with a spatula and drain in a colander.
   • Reheat the pan and add 2 more tablespoons of oil.
   • Continue frying the rest of the slices, removing and draining as they are cooked.

4. Prepare Sauce and Vegetables:

   • Reheat the skillet or a wok, add the remaining tablespoon of oil, and heat until hot.
   • Add the garlic, ginger, and scallions, stir-frying briefly for about 15 seconds.
   • Then add the scallion greens and water chestnuts, and stir-fry over high heat for about 1 1/2 minutes.

5. Make Sauce:

   • In a bowl, mix together chicken broth, soy sauce, rice wine, sake, sugar, black vinegar, Worcestershire sauce, and cornstarch to make the sauce.
   • Add the premixed sauce to the skillet and cook, stirring continuously to prevent lumps, until it thickens.

6. Combine Ingredients:

   • Add the broccoli, fried tofu, and peanuts to the skillet.
   • Toss lightly to coat and heat through.

7. Serve:

   • Serve the Vegetable Kung Pao with steamed rice and enjoy the explosion of flavors!

Nutritional Information (per serving):

• Calories: 874.6
• Fat: 62.9g
  • Saturated Fat: 9.8g
• Cholesterol: 0mg
• Sodium: 1089mg
• Carbohydrates: 51g
  • Fiber: 12.5g
  • Sugar: 15.5g
• Protein: 37.2g

Recipe Notes:

• For an extra kick, add more chili paste or red pepper flakes to the sauce.
• You can customize this dish by adding your favorite vegetables like bell peppers, carrots, or mushrooms.
• Adjust the spice level according to your preference by increasing or decreasing the amount of chili sauce used.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving.
• Feel free to swap out peanuts for cashews or almonds if preferred.