Best Vegetarian Kung Pao Broccoli With Peanuts Recipes

Vegetable Kung Pao with Broccoli and Peanuts image

Provided by Hey Jude

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs firm tofu, cut into 1/2 inch slabs
1 lb broccoli, ends trimmed and stalks peeled
5 1/2 tablespoons peanut oil
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chili paste
1 cup scallion top, 1 inch lengths (about 3 scallions)
1 1/2 cups thinly sliced water chestnuts
1 cup chicken broth
1 tablespoon soy sauce
3 1/2 tablespoons rice wine or 3 1/2 tablespoons sake
2 tablespoons sugar
1 teaspoon sesame oil
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 1/2 tablespoons cornstarch
1 1/4 cups dry roasted peanuts

Steps:

Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
Add the broccoli, fried tofu and peanuts.
Toss lightly to coat and heat through.
Serve with steamed rice.

Nutrition Facts : Calories 874.6, Fat 62.9, SaturatedFat 9.8, Sodium 1089, Carbohydrate 51, Fiber 12.5, Sugar 15.5, Protein 37.2

VEGETARIAN KUNG PAO BROCCOLI WITH PEANUTS image

Number Of Ingredients 19

1 1/2 pounds firm tofu, cut into 1/2-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5 1/2 tablespoons (expeller-pressed) canola oil
Seasonings:
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chile paste
1 cup 1-inch length scallion greens (about 3 scallions)
1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained
Sauce:
1 cup (vegetable) broth
1 tablespoon soy sauce
3 1/2 tablespoons rice wine or sake
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/2 tablespoons cornstarch
1 1/4 cups dry-roasted peanuts

Steps:

1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water. Cut the tofu into slices about 1/2-inch thick and 2 1/2 inches long. Place them in a bowl. 2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli, and boil for 3 minutes. Drain, refresh under cold water, and drain again. 3. Heat a large, heavy skillet and add 2 1/2 tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3 to 4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain. 4. Reheat the skillet or wok, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2 minutes. Add the premixed Sauce and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.