This recipe for ma po tofu, a Chinese stir-fry, is simple to make and good for you, too. Add a side of chilled melon and a cold glass of dry riesling for a satisfying supper.
1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 ounces lean ground pork
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked long-grain brown rice
1/3 cup chopped green onions
How to Make It
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.
Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
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.
Serve tofu mixture over rice. Sprinkle with onions.
In addition to tofu's potential health benefits for women, it may also help protect against prostate cancer. Depending on how much chili garlic sauce you use, you can customize the heat in this mix of lean ground pork, tofu, and Asian spices.
I should have read the comments first. The tofu definitely could have used some additional cooking time. I also felt seasoning the pork before cooking it would have helped give it a stronger taste. Other than that it was a nice dish.
This is so tasty! I had made this a few times for myself to take to lunch, and decided to give it a try for dinner. Even my husband, who rolls his eyes and moans whenever I sneak tofu into a dinner, asked to take the leftovers for his lunch the next day! Yesss!!!! Victory!!!
I make this easy and fabulous recipe twice a month or more. I used stir-fry- ready rice noodles instead of brown rice today. Since we don't eat pork, I substitute ground turkey. I too increased the chile/garlic sauce for extra zing
Very good recipe. Made it twice so far and my whole family likes it. The sauce is great! Saute tofu first (2 batches) sprinkled with some brown sugar-per Sunset, it browns very well this way. I used broccoli, zuch. and ground turkey. Next time will try Boca crumbles.
I also lived in Japan and became addicted to ma po tofu. I make this quite often and like to throw some mushrooms and veggies in it. Some that I've tried that work well are spinach and asparagus. I've also substituted the ground pork with ground turkey and it's just as good. I tend to double my recipe, because I think it tastes even better the next day!
Yummy. I love the sauce and the method is so easy. Have made several times because it is so good. Personal alterations: cut meat in half and/or swap it for Boca faux-meat crumbles, add whatever veggies are on hand with the tofu, powder garlic and ginger for the real thing (for the sake of convenience). Also the tofu never browns, though I probably cook it at that stage for ten minutes rather than four. Still tastes good to me though.
This is delicious. I lived in Japan and ate this all the time, and this is pretty much exactly what we got there.
The Japanese version uses silken tofu and I personally prefer it that way, just make sure you drain it on paper towel with a weight on it and add it straight to the sauce without frying it otherwise it would break up. It's really soft and delicate and perfect for tofu haters as it takes on the flavours of the sauce well.
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