In this tofu broccoli stir-fry, crispy tofu, broccoli, and water chestnuts are cooked with kung pao sauce and peanuts - a quick dinner option for weeknights. Serve over rice or noodles.
Ingredients
- 2 tablespoons vegetable oil
- 12 ounces tofu
- 2 tablespoons cornstarch
- 1 tablespoon toasted sesame oil
- 12 ounces broccoli
- 8 ounces water chestnuts
- 1 cup sauce
- 0.33 cups water
- 1 green onion
- 0.25 cups roasted peanuts
Instructions
-
1
Heat vegetable oil in a large skillet over medium-high heat. Place tofu cubes in a bowl, sprinkle with cornstarch, and toss to combine.
-
2
Cook tofu in the skillet for 4 minutes. Using tongs, flip cubes over and cook 4 minutes more. Drain tofu on a paper towel-lined plate.
-
3
Drain skillet; wipe clean with paper towels. Add sesame oil and broccoli. Cook for 6 minutes, stirring continually. Add water chestnuts, kung pao sauce, and water. Cook for 4 minutes more. Turn off heat.
-
4
Stir in reserved tofu. Toss until evenly combined. Top with green onions and peanuts. Serve over rice or noodles.
Nutrition Facts
Per serving
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