Vegetable Kung Pao with Broccoli and Peanuts

Name: Vegetable Kung Pao with Broccoli and Peanuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs firm tofu, cut into 1/2 inch slabs; 1 lb broccoli, ends trimmed and stalks peeled; 5 1/2 tablespoons peanut oil; 3 tablespoons minced scallions, white part only; 2 tablespoons minced garlic; 2 tablespoons minced fresh ginger; 1 teaspoon hot chili paste; 1 cup scallion top, 1 inch lengths (about 3 scallions); 1 1/2 cups thinly sliced water chestnuts; 1 cup chicken broth; 1 tablespoon soy sauce; 3 1/2 tablespoons rice wine or 3 1/2 tablespoons sake; 2 tablespoons sugar; 1 teaspoon sesame oil; 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce; 1 1/2 tablespoons cornstarch; 1 1/4 cups dry roasted peanuts

Submitted by Hey Jude

"I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli."

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Ready In:: 45mins
Ingredients:: 17
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs firm tofu, cut into 1/2 inch slabs
1 lb broccoli, ends trimmed and stalks peeled
5 ¹⁄₂ tablespoons peanut oil
Seasonings
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chili paste
1 cup scallion top, 1 inch lengths (about 3 scallions)
1 ¹⁄₂ cups thinly sliced water chestnuts
Sauce mixed together
1 cup chicken broth
1 tablespoon soy sauce
3 ¹⁄₂ tablespoons rice wine or 3 1/2 tablespoons sake
2 tablespoons sugar
1 teaspoon sesame oil
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 ¹⁄₂ tablespoons cornstarch
1 ¹⁄₄ cups dry roasted peanuts

directions

Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let 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.
Cut away the broccoli florets and separate 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.
Heat a heavy skillet and add 2 1/2 T of the 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 T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
Add the broccoli, fried tofu and peanuts.
Toss lightly to coat and heat through.
Serve with steamed rice.

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Reviews

I made this for dinner tonight and it was enjoyed. I did make a few substitutions so won't rate the recipe. I didn't have scallions(couldn't make it to the store), so used red onion. For the chili paste I used a tsp. of ketchup and a dash of hot sauce. I didn't have rice wine, so used white wine. I served this over brown rice. Thank you Jude for a good dinner!

Sharon123