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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 14.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 4.6g
  • Protein: 23.3g
  • Carbohydrate: 27.8g
  • Fiber: 0.3g
  • Cholesterol: 43mg
  • Iron: 2.3mg
  • Sodium: 562mg
  • Calcium: 78mg

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

Preparation

  1. 1. Cook rice according to directions.
  2. 2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
  3. 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.
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