Kung Pao Broccoli and Tofu with Pineapple

Kung Pao Broccoli and Tofu with Pineapple

Recipe Rating: 3.10716
Serves 4

Enjoy this twist on the traditional Szechuan dish with tofu, broccoli and pineapple.

  • 2 tablespoons plus 1 1/2 teaspoons cornstarch, divided
  • 1 tablespoon nutritional yeast
  • 2 1/2 teaspoon Chinese five-spice powder
  • 1 (14-ounce) package firm tofu, cut into cubes
  • 1 cup Sherry, divided
  • 1 tablespoon minced fresh ginger
  • 4 cloves garlic, thinly sliced
  • 4 1/2 teaspoon reduced-sodium tamari
  • 3 dried whole red chiles
  • 3 cups small broccoli florets
  • 1 cup cubed fresh pineapple
  • 1/4 cup dry roasted unsalted peanuts
  • 1/4 cup sliced green onions
  • 2 cups cooked brown rice
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Preheat the oven to 350°F. In a large bowl, whisk together 1 tablespoon plus 1 1/2 teaspoons cornstarch, nutritional yeast and five-spice powder until blended. Add tofu and toss until evenly coated. Spread tofu on a parchment-paper-lined baking sheet in a single layer and bake 20 minutes or until crisp, stirring once halfway through cooking.

Meanwhile, in a small bowl, whisk together 1/2 cup Sherry, ginger, garlic, tamari, and remaining 1 tablespoon cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat until hot. Add chiles and toast until fragrant, about 2 minutes. Stir in broccoli, pineapple and baked tofu and continue cooking 4 minutes longer or until just beginning to stick to the pan. Stir in remaining Sherry and cook 2 minutes, stirring. Whisk Sherry-cornstarch mixture once more, then stir in with green onions and peanuts and cook about 3 minutes longer or until heated through. Serve over rice.

Nutritional Info: 
Per Serving: 380 calories (100 from fat), 11g total fat, 1.5g saturated fat, 640mg sodium, 51g carbohydrates, (6 g dietary fiber, 6g sugar), 17g protein.
Special Diets: 

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