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Mao Pao Tofu

Mao Pao Tofu
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry, divided
  • 1/2 pound lean ground pork
  • 1 tablespoon peanut oil
  • 1 (14-ounce) package extra-firm tofu, drained and cubed
  • 3 tablespoons chopped green onions
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon chile paste with garlic
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1 cup fat-free, less-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Nutrition Information

  • calories 342
  • fat 14.3 g
  • satfat 3.8 g
  • monofat 2.7 g
  • polyfat 4.6 g
  • protein 23.3 g
  • carbohydrate 27.8 g
  • fiber 0.3 g
  • cholesterol 43 mg
  • iron 2.3 mg
  • sodium 562 mg
  • calcium 78 mg

How to Make It

  1. Cook rice according to directions.

  2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

  3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.