Vegetable Kung Pao with Broccoli and Peanuts

“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.”

Ingredients Nutrition


  1. 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.
  2. Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
  3. Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
  4. Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
  5. 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.
  6. 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.
  7. Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
  8. Add the broccoli, fried tofu and peanuts.
  9. Toss lightly to coat and heat through.
  10. Serve with steamed rice.

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