Kung Pao Broccoli and Tofu


Sometimes I get unexplainable cravings for a spicy stir-fry. The last time the hankering hit, I checked the fridge to find I had a tub of tofu and plethora of broccoli, so Kung Pao Tofu happened. This recipe is based on a Kung Pao Vegetable dish I posted a few years ago. Contributed by Dianne Wenz, from VeggieGirl.

Serves: 3 to 4

  • 8-ounce package rice noodles


  • 1 cup vegetable broth
  • 1 tablespoon tamari or Braggs Liquid Aminos
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon garlic chile paste
  • 1 teaspoon peanut oil
  • 1/4 cup rice vinegar
  • 1 tablespoon Chinese black vinegar or vegan Worcestershire sauce
  • 1 1/2 tablespoons cornstarch


  • 14- to 16-ounce tub firm or extra tofu, drained and diced
  • 1 tablesspoon peanut oil
  • 1/2 cup vegetable broth or water
  • 2 large broccoli crowns, cut into small pieces (about 6 cups)
  • 5 or 6 dried chile peppers
  • 1/2 cup unsalted peanuts
  • 3 scallions, thinly sliced

Cook the noodles according to package directions, then drain and set aside.

Stir the sauce ingredients together in a bowl. Set aside.

Cook the tofu pieces in the peanut oil tablespoons of peanut oil in a large pan over medium-high heat. Stir occasionally and cook until the pieces are golden brown. Remove from pan and set aside.

In the same pan, add the broth and the broccoli. Cook for 5 to 10 minutes, until the broccoli is bright green. Add the tofu back to the pan along with the sauce and the dried chiles. Stir thoroughly and cook for about 5 more minutes, until heated throughout.

Serve over rice noodles and top with scallions and peanuts.


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