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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 4 servings The following items or measurements are not included below: reduced-fat firm tofu reduced-sodium fat-free chicken broth chili-garlic sauce |
||
| Calories 204 | ||
| Calories from Fat 62 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.9g | 10% | |
| Saturated Fat 2.4g | 12% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 445mg | 18% | |
| Potassium 180mg | 5% | |
| Total Carbohydrate 27.1g | 9% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 0.7g | ||
| Protein 8.2g | 16% | |
Ma Po Tofu (From Cooking Light)
By: LonghornMama
Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.
SERVES 4
Ingredients
- 1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
- 1/2 cup reduced-sodium fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1-2 teaspoon chili-garlic sauce (I use 2 teaspoons)
- 4 ounces ground lean pork
- 1 tablespoon fresh ginger, grated & peeled
- 3 garlic cloves, minced
- 2 cups cooked long-grain brown rice, while it's still hot
- 1/3 cup green onion, chopped
Directions
1
Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.2
Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.3
Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.4
Serve tofu mixture over rice. Sprinkle with onions.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Pork
- Main Ingredient > Pasta, Rice & Grains > Rice > Brown rice
- Main Ingredient > Beans > Soy/Tofu
- Cuisine > Asian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Ilysse
On Jun 21, 2008
Everyone loved this, even DH, who doesn't like tofu enjoyed the heck out of this. I did a few things different. 1. I used 1.25 lbs of turkey rather than pork. I used that amount because thats the amount it comes in. 2. I doubled the sauce ingredients to account for the amount of meat with the idea that I may have to triple it but double seemed enough. 3. I subed hoisin sauce for oyster sauce since we don't like oyster sauce and DH wouldn't eat it if I paid him. 4. I forgot to get the chili sauce so I used a Japanese chili sauce. 2 tsps were enough to add a very nice flavor and a little spice without being hot. We are wimps when it comes to hot stuff. Food should never hurt. 5. I used ready cubed tofu, 2 containers. 6. I added the green onion in with the tofu 'cause we prefer it cooked. 7. I needed some green so I stir fried some bok choy. I made it as a side dish but ended up just placing it on top. Next time I think I will add it into the mixture b4 adding the tofu. All in all, I will be adding this to our normal rotation. I've never had Ma Po Tofu so I'm not sure if its authentic etc but it sure was yummy. Thanks for posting.
From: AmandaInOz
On Feb 14, 2008
This is an excellent Ma Po Tofu recipe! I used 3 teaspoons of chili-garlic sauce and served over white rice. Everyone loved it!! Thanks LonghornMama!
From: ~Rita~
On Jan 11, 2006
So so good! I did add 1/2 cup more broth for the sauce was way to thick almost none. My lean ground pork was made with semi frozen pork loin that I pulsed in my food processor a couple times. This is a very low fat recipe. I did make it in a very hot Le Creuset adding the pork, ginger, garlic and 1/2 cup diced onion. Which help with the moisture so it didn`t burn or stick. I served it over Easy Mushroom Rice Pilaf Easy Mushroom Rice Pilaf. This was a great recipe a must try! I will make again! Thanks for posting!
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