Mao Pao Tofu

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


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

Recipe from

Cooking Light

Nutritional 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


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


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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

December 2009
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