Kung Pao Tofu

• 14 ounces tofu extra-firm water-packed, rinsed
• 1/2 teaspoon chinese five spice powder divided
• 1 tablespoon canola oil
• 1/2 cup water
• 3 tablespoons oyster sauce
• 1/2 teaspoon cornstarch
• 12 ounces broccoli florets trimmed and cut into bite-size pieces (4 cups)
• 1 each sweet yellow bell peppers cut into 1/2-inch dice, or green pepper
• 1 each sweet red bell peppers cut into 1/2-inch dice
• 1 tablespoon ginger minced fresh
• 1 tablespoon garlic minced
• 2 tablespoons cashew nuts roasted or peanuts, pine nuts
• 2 teaspoons hot pepper sesame oil optional

1. Pat tofu dry and cut into 1/2-inch cubes.
2. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
3. Heat canola oil in a large nonstick skillet over medium-high heat.
4. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total.
5. Transfer to a plate.
6. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl.
7. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes.
8. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
9. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds.
10. Return the tofu to the pan along with cashers and stir to coat with sauce; stir in hot sesame oil (if using).

water, chinese five spice, canola oil, water, oyster sauce, cornstarch, broccoli, sweet yellow bell peppers, sweet red bell peppers, ginger, garlic, nuts, hot pepper

Taken from recipeland.com/recipe/v/kung-pao-tofu-48819 (may not work)