Rating: 4.5 stars
25 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 8
  • 5 star values: 12

This recipe for ma po tofu, a Chinese stir-fry, is simple to make and good for you, too. Add a side of chilled melon and a cold glass of dry riesling for a satisfying supper.

David Bonom
Recipe by Cooking Light January 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.

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  • Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

  • Serve tofu mixture over rice. Sprinkle with onions.

Chef's Notes

In addition to tofu's potential health benefits for women, it may also help protect against prostate cancer. Depending on how much chili garlic sauce you use, you can customize the heat in this mix of lean ground pork, tofu, and Asian spices.

Nutrition Facts

290 calories; calories from fat 26%; fat 8.4g; saturated fat 1.9g; mono fat 2.5g; poly fat 3.3g; protein 21.5g; carbohydrates 32.5g; fiber 4.6g; cholesterol 21mg; iron 2.8mg; sodium 390mg; calcium 72mg.
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