Kung Pao Tofu n Broccoli Served with Rice


by: Flavours Unlimited

A simple Chinese dish to whip up infused with mild Indian flavours. Rich with minerals and nutrients by adding Tofu and Broccoli , sure help you win the hearts of many.


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serves: 4

Ingredients Quantity

2 cups Broccoli Florets

250 grams Tofu Cubes

2 slices Carrot

2 tsp Chopped Garlic

2 tbsp Chopped Spring Onions

2 tbsp Dark Soy Sauce

1/2 cup Tomato Sauce

1 tbsp Chili Sauce

1 tbsp Vinegar

2 tbsp Worchester Sauce

Salt To taste

Sugar To taste

1 glass Water

2 tbsp Corn flour

Nutrition Facts
Kung Pao Tofu n Broccoli Served with Rice

Servings Per Recipe: 4

Amount per Serving

Calories: 133

  • Total Fat: 4.1 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 902.1 mg
  • Total Carbs: 17.2 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 6.1 g
  • Protein: 9.7 g

how is this calculated?

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1.  Heat 1 tbsp oil in a non stick pan.

2.  Add tofu cubes and cook all sides till it turns golden.

3.  Heat another 1 tbsp oil in the same pan.

4.  Add broccoli , cover with lid till it turns soft. Turn occasionally to prevent burning.

5.  In the same pan, add carrot slices and cook for 2-3 minutes on both sides.

6.  In a deep flat pan, heat remaining 1 tbsp oil.

7.  Add chopped garlic and spring onions and dry red chili.

8.  Mix all the sauces with corn flour and water.

9.  Add to pan and bring it to simmer.

10.  Add tofu , broccoli and carrots .

11.  Add salt and sugar to taste and cook till you get the desired consistency to go well with steamed rice.

12.  At the end, add some roasted and crushed peanuts.

13.  Serve hot with steamed rice

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