Kung Pao Tofu with Broccoli
 
 
Makes 4-6 servings
Ingredients
  • 2 tablespoons dark soy sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon freshly ground Sichuan pepper
  • ½ cup water
  • 2½ tablespoons cornstarch, divided
  • 2 10-oz. packages firm tofu, cut into ¾” cubes (see notes)
  • ½ teaspoon sea salt
  • 2 tablespoons safflower or vegetable oil
  • 6 dried red chiles
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced and separated into light and dark parts
  • ½ pound broccoli, stems peeled and cut into thin matchsticks and florets cut into bite-size pieces
  • ½ cup roasted, salted peanuts
  • cooked brown rice, for serving
Instructions
  1. In a medium bowl, combine the dark and low-sodium soy sauce, Shaoxing wine, sesame oil and Sichuan pepper. In a separate bowl, whisk together the water and 1 tablespoon cornstarch; add to soy sauce mixture and whisk until combined. Set aside.
  2. Place tofu in a 9" pie plate. Add remaining 1½ tablespoons cornstarch and salt and toss to coat.
  3. Heat safflower or vegetable oil in a large fry pan over medium heat. Arrange tofu in the pan in a single layer and cook, turning occasionally, until browned all over. Transfer to a plate and set aside.
  4. In the same fry pan used to cook the tofu, add dried red chiles and cook, stirring occasionally, until they start to brown, about 1 minute.
  5. Add garlic and light parts of green onions and cook, stirring occasionally, until fragrant, about 1 minute.
  6. Add broccoli and cook, stirring occasionally, until bright green, about 3 minutes.
  7. Add peanuts and prepared sauce and tofu and cook, stirring occasionally, for 2 minutes. Serve with brown rice and garnish with dark parts of green onions.
Notes
I used Hodo Organic Firm Tofu, which doesn't require pressing. If you can't find it, remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch).
Recipe by Two of a Kind at http://www.twoofakindcooks.com/kung-pao-tofu-with-broccoli/