Kung Pao Tofu - cooking recipe

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)

Preparation

Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
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.
Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
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).