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. 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. 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. 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. 4 Stir in reserved tofu. Toss until evenly combined. Top with green onions and peanuts. Serve over rice or noodles.

Nutrition per serving