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Ma Po Tofu with Steamed Broccolini

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1/2 cup rice, 3/4 cup tofu mixture, and 2 ounces broccolini)

Ingredients

  • 1 (14-ounce) package firm water-packed tofu, drained
  • 1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
  • 1 1/2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon black bean garlic sauce
  • 2 teaspoons sugar
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons less-sodium soy sauce
  • 1 teaspoon chili oil
  • 1 tablespoon canola oil
  • 4 ounces ground sirloin
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons grated peeled fresh ginger
  • 2 cups hot cooked long-grain white rice
  • 8 ounces steamed Broccolini
  • 1/4 cup fresh cilantro leaves

Nutrition Information

  • calories 335
  • fat 11.5 g
  • satfat 1.7 g
  • monofat 7.2 g
  • polyfat 2.1 g
  • protein 19.7 g
  • carbohydrate 37.1 g
  • fiber 1.7 g
  • cholesterol 15 mg
  • iron 3.8 mg
  • sodium 661 mg
  • calcium 243 mg

How to Make It

  1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.

  2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.

  3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.