Kung Pao Tofu

• 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)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with half of the five-spice powder in a medium bowl.
2. 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.
3. Meanwhile, wisk water, oyster sauce, cornstarch and the remaining five-spice powder in a small bowl.
4. 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).

water, fivespice powder, canola oil, water, oyster sauce, cornstarch, broccoli florets, yellow bell pepper, red bell pepper, fresh ginger, garlic, peanuts, hot sesame oil

Taken from www.food.com/recipe/kung-pao-tofu-327655 (may not work)