Recipe: <!-- -->Kung Pao Broccoli and Tofu with Pineapple<!-- -->
Enjoy this twist on the traditional Szechuan dish with tofu, broccoli and pineapple.
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- Mixing bowl
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- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Pot
Ingredients
- 2 tablespoons plus 1 1/2 teaspoons cornstarch, divided
- 1 tablespoon nutritional yeast
- 2 1/2 teaspoons Chinese five-spice powder
- 1 package (14-ounce) 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
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