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Kung Pao Broccoli and Tofu


Kung Pao Broccoli and Tofu Recipe

Ingredients:
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons dry sherry
  • 6 tablespoons vegetable stock
  • 1 tablespoon plus 1 teaspoon natural sugar
  • 2 teaspoons brown rice syrup
  • 1 tablespoon plus 1 teaspoon cornstarch
  • ½ teaspoon toasted sesame oil, optional
  • 1/3 cup cornstarch
  • Sea salt
  • 14 ounces extra-firm tofu, drained, pressed, blotted dry, and cut into 1-inch dice
  • 2 tablespoons canola oil, plus more for frying
  • 5 small hot dried chiles
  • ½ cup roasted peanuts, plus more for garnish
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 3 cups small broccoli florets
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 2 scallions, cut into 1/2-inch pieces, plus more for garnish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 451kcal (23%)
Total Fat 26g (40%)
Saturated Fat 3g (14%)
Cholesterol 0mg (0%)
Total Carbohydrate 41g
Dietary Fiber 4g
Sugars 6g
Protein 16g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

56.8011500558


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