Kung Pao Broccoli And Tofu With Pineapple Recipes

KUNG PAO BROCCOLI AND TOFU WITH PINEAPPLE

Steps:

• 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.

KUNG PAO BROCCOLI

Steps:

• 1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
• 2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts