Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn’t be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder (see Shopping Tip), divided
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce (see Shopping Tip)
1/2 teaspoon cornstarch
12 ounces broccoli crowns (see Ingredient Note), trimmed and cut into bite-size 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 roasted peanuts
2 teaspoons hot sesame oil (optional)

1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2. Heat 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. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon 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. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).

NUTRITION INFORMATION: Per serving: 200 calories; 11 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 16 g carbohydrate; 12 g protein; 5 g fiber; 622 mg sodium; 528 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat

TIP: Shopping tips: Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.

Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; both it and oyster sauce are found in the Asian-food section or at Asian markets.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Hmm... I'm not sure where the Kung Pao comes from because it tastes nothing like the Kung Pao sauce you get at a Chinese restaurant. Usually Eating Well gets it right but I would say a big pass on this one if you are planning on making it. It's pretty boring.

Julie, Burlington, VT

Made this tonight. We thought it was satisfying, but also rather bland. Wouldn't compare to restaurant Kung Pao, not nearly spicy enough.

Sandy, Seattle, WA

As the one star rating denotes, this dish was just okay. Edible, certainly, but nothing that knocked anyone's socks off.

Judith, La Crescenta, CA

Horrid. Kung pao should be nuclear hot so a real misnomer, the photo looks nice though. Blander than eating wallboard, if I ever had to eat that when I was starving. I even put 1/2 tsp of red pepper flakes in it to spice it up since we only had plain sesame oil and it was still bland: a real loser, skip it or add like a TBSP of red pepper flakes or some sechuan peppercorns.

Captyar, Bethesda, MD

But to make it very good... we doubled the sauce recipe and served it over rice noodles. And the chile oil is not optional, that stuff really adds a bang.

Jessie, Madison, WI

We didn't even spice it up and really loved it! I have to say that we do not normally eat Kung Pao anything at Chinese restaurants, so were not comparing it to anything. I am rating this dish on its own merits. I am planning to try it spicy in the future.

Susan, Dallas, TX

Wow, made this and loved it. I don't know what everyone else who reviewed this did. I did add Mongolian Fire Oil as I could not find spicy seasame oil. And I doubled the amount and it was nice and spicy. I am going to try it again and add pepers to it as well.

Eric Ducat, Los Angeles, CA

MmmmMmmm Good! My new favorite recipe, and I will make it over and over again! Just adjust your spice level to your own desire, and never go out to eat again!

Cathie, LA, CA

I think the reason everyone's saying the recipe is bland is because it doesn't ask you to marinate the tofu. I chopped it into cubes and marinated it in soy sauce; pineapple and orange juice; mirin; some of the 5-spice powder; and salt for about 5 hours. I also used the sesame oil in the end. It turned out great! I definitely want to make this again!

Ali, Auburn, AL

We rarely eat out so don't know what kung pao is supposed to taste like, but we found this dish colorful and satisfying. My husband usually eats broccoli only because it's healthful, he doesn't approve of cooked tofu, and he hates garlic. Yet he was disappointed that I hadn't made enough Kung Pao Tofu for second helpings.

Anonymous, Bellingham, WA

Terrific dish--we've made this several times and always enjoy it. The hot sesame oil is a must. This is a fast and healthful recipe.

Susan, OH

Sorry but I just tried making this dish and it needed more oil. To fry something for 7-9 minutes, tofu, and then the peppers and broccoli after that for another 4 minutes with a total of 1 tlbs of oil is a disaster. I may try again but this time with a little more oil.

Mark C, Buffalo, NY

I thought this was delicious. For those who thought it was bland, you obviously didn't add the hot sesame oil. Also try adding more veggies, anything you want. Mushrooms would go great with it. You aren't restricted to what the recipe lists. Be creative. That said, I followed the recipe and everyone in the family - even those not crazy about tofu - really liked it.

Helen, San Fran, CA

I make Asian dishes often and loved this, as did my Chinese friend, although I made several changes based on what I had available, so the result was not an authentic Kung Pao but it turned out wonderfully, not bland at all! As one cook suggested, I marinated the drained and diced tofu with the 5-spice and a splash a soy sauce ahead of time. I increased the ginger and garlic by about half. I added some thin sliced celery to the vege selection. I substituted about 2 tsp. of black bean paste (Asian markets have it, a staple) for the oyster sauce with about a 1/2 tsp. of toasted dark sesame oil and a pinch of sugar in the cornstarch mix. I did not have hot chili oil either but sprinkled in cayenne for the "hot" to taste. Essential was adding 4 finely chopped spring onions (scallions) with the peanuts at the end and then garnishing with minced Chinese parsley (cilantro), delicious served over basmati rice. I know, not the same recipe as presented, but totally inspired from it and a keeper.

red, Eugene, OR

It was good. Make sure and marinade the tofu in the sauce and then make another batch of sauce to add to veggies. Also Spice oil should not be optional!

Vivienne, Dexter, MO

Based on the other comments (thanks everyone), we added crushed red pepper flakes along with the ginger and garlic to give it that punch we expect with Kung Pao. It did the trick.

Jordan, Long Beach, CA

Particularly dull! There are certainly better ways to jazz this up. The sauce has no depth and the dish is very light on garlic and ginger. It needs some Sichuan peppercorns to give it some punch.

shen, Berkeley, CA