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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
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Ingredients
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2 tablespoons vegetable oil
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12 ounces extra-firm tofu, pressed and cut into cubes
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2 tablespoons cornstarch
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1 tablespoon toasted sesame oil
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12 ounces broccoli, stems chopped and florets cut in half lengthwise
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8 ounces sliced water chestnuts
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1 cup kung pao sauce, such as Panda Express®
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1/3 cup water
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1 green onion, sliced
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1/4 cup roasted peanuts
Directions
Heat vegetable oil in a large skillet over medium-high heat. Place tofu cubes in a bowl, sprinkle with cornstarch, and toss to combine.
Cook tofu in the skillet for 4 minutes. Using tongs, flip cubes over and cook 4 minutes more. Drain tofu on a paper towel-lined plate.
Drain skillet; wipe clean with paper towels. Add sesame oil and broccoli. Cook for 6 minutes, stirring continually. Add water chestnuts, kung pao sauce, and water. Cook for 4 minutes more. Turn off heat.
Stir in reserved tofu. Toss until evenly combined. Top with green onions and peanuts. Serve over rice or noodles.
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Nutrition Facts (per serving)
349
Calories
21g
Fat
31g
Carbs
15g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
349
% Daily Value *
Total Fat
21g
27%
Saturated Fat
3g
16%
Cholesterol
1mg
0%
Sodium
374mg
16%
Total Carbohydrate
31g
11%
Dietary Fiber
7g
27%
Total Sugars
8g
Protein
15g
29%
Vitamin C
59mg
66%
Calcium
306mg
24%
Iron
3mg
17%
Potassium
970mg
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
