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Kung Pao Broccoli and Tofu with Pineapple

Serves 4
Time 45 min
Enjoy this twist on the traditional Szechuan dish with tofu, broccoli and pineapple.
Ingredients
  • 2 tablespoons plus 1 1/2 teaspoons cornstarch, divided
  • 1 tablespoon nutritional yeast
  • 2 1/2 teaspoons Chinese five-spice powder
  • 1 (14.0-ounce) package firm tofu, cut into cubes
  • 1 cup sherry, divided
  • 1 tablespoon finely chopped fresh ginger
  • 4 cloves garlic, thinly sliced
  • 4 1/2 teaspoons low-sodium tamari
  • 3 dried whole red chiles
  • 3 cups small broccoli florets
  • 1 cup cubed (about 1-inch) fresh pineapple
  • 1/4 cup dry-roasted unsalted peanuts
  • 2 green onions, sliced
  • 2 cups cooked brown rice
Method

Preheat the oven to 350°F. 

In a large bowl, whisk together nutritional yeast, five-spice powder and 1 tablespoon plus 1 1/2 teaspoons of the cornstarch,  until blended. 

Add tofu and toss until evenly coated. 

Spread tofu on a parchment-paper-lined baking sheet in a single layer and bake, stirring once halfway through cooking, until crisp, about 20 minutes.

Meanwhile, in a small bowl, whisk together ginger, garlic, tamari, 1/2 cup of the sherry, 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 until just beginning to stick to the pan, about 4 minutes. 

Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. 

Whisk sherry-cornstarch mixture once more, then add to wok with green onions and peanuts and cook until vegetables are cooked through and hot, about 4 minutes. 

Serve over rice.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons plus 1 1/2 teaspoons cornstarch, divided
  • 1 tablespoon nutritional yeast
  • 2 1/2 teaspoons Chinese five-spice powder
  • 1 (14.0-ounce) package firm tofu, cut into cubes
  • 1 cup sherry, divided
  • 1 tablespoon finely chopped fresh ginger
  • 4 cloves garlic, thinly sliced
  • 4 1/2 teaspoons low-sodium tamari
  • 3 dried whole red chiles
  • 3 cups small broccoli florets
  • 1 cup cubed (about 1-inch) fresh pineapple
  • 1/4 cup dry-roasted unsalted peanuts
  • 2 green onions, sliced
  • 2 cups cooked brown rice