Ma Po Tofu with Steamed Broccolini

  • JillyBurke Posted: 04/26/10
    Worthy of a Special Occasion

    This is authentically delicious. Lots of kick. I wasn't sure how much sriracha sauce to use but I went with 1 T. and that was plenty. Thankfully the other flavors temper the spicyness.

  • EllenDeller Posted: 04/27/10
    Worthy of a Special Occasion

    I steamed sugar snap peas instead of broccolini, but otherwise made the recipe exactly as stated (except that I did not put any oil in the pan before cooking the meat--no need). Long grain brown rice was just right. This is very flavorful and delicious. It's spicy--fine with us, but if you don't like hot food, you'd better cut the siracha way down. The whole recipe served myself and my husband, so the

  • browniebabe Posted: 03/21/10
    Worthy of a Special Occasion

    This was very tasty, fast and thrifty. I would note that the portion sizes are small; my husband and I finished off the whole batch easily. I browned the tofu first, and did not add the chili oil; it was plenty spicy with just 1 tbs. of Sriracha for us. I also subbed dry sherry for the mirin. Great fast supper!

  • mjmmjk Posted: 01/04/11
    Worthy of a Special Occasion

    We like things spicy so use 2 tablespoons of sriracha and only 1 tsp sugar. It turned out delicious! Left out cilantro as I forgot to pick it up at grocery store. Might add some chopped scallions next time as I think the flavors would go well together.

  • Ryanphil Posted: 04/08/10
    Worthy of a Special Occasion

    This dish was so good -- we made it twice in one week! This will def. be a favorite dish. We also added scallions to the mix.

  • stephinoregon Posted: 04/18/10
    Worthy of a Special Occasion

    This recipe was so good and authentic that I could barely believe it had been produced in my kitchen! I left out the ground sirloin. I couldn't find broccolini so I made it once with broccoli and once with gai lan (Chinese broccoli). I served it over brown rice. It keeps very well.

  • fauxnomen Posted: 07/14/10
    Worthy of a Special Occasion

    Absolutely delicious. Recommend adding a sweet, red pepper, chopped to one-inch pieces, to the beef saute just before adding the sauces. Made it more colorful, delicious healthy and filling (extra veggie, with negligible calories added)

  • Hollypop Posted: 06/13/11
    Worthy of a Special Occasion
    San Diego, CA

    This dish was very tasty. I added 2T of the sriracha since I like things spicy. I also added chopped up mushrooms when I sauteed the beef since I had to use them up in my fridge. I forgot to add the cilantro, but it didn't seem to matter. Served over brown rice.

  • ErinWard Posted: 10/19/11
    Worthy of a Special Occasion

    We made this with broccoli and brown rice. It was very tasty, but if I make this in the future I will brown the tofu first, and only do 1 Tbsp. of Sriracha, as with 1.5 Tbsp. it was a bit too spicy for us. Very good!

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