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    Ma Po Tofu: Yield: 4 Servings (Serving Size: 1/2 Cup Rice, About 2/3 Cup Tofu Mixture, and About 1 Tablespoon Onions)

    Uploaded by

    acparker
    Spicy Szechuan favorite. Braised tofu in a hot bean sauce. Serve over rice and with a stir-fried green leafy vegetable.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Ma Po Tofu: Yield: 4 Servings (Serving Size: 1/2 Cup Rice, About 2/3 Cup Tofu Mixture, and About 1 Tablespoon Onions)

    Uploaded by

    acparker
    29 views1 page
    Spicy Szechuan favorite. Braised tofu in a hot bean sauce. Serve over rice and with a stir-fried green leafy vegetable.

    Original Title

    Ma Po Tofu

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    © © All Rights Reserved

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    Spicy Szechuan favorite. Braised tofu in a hot bean sauce. Serve over rice and with a stir-fried green leafy vegetable.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    29 views1 page

    Ma Po Tofu: Yield: 4 Servings (Serving Size: 1/2 Cup Rice, About 2/3 Cup Tofu Mixture, and About 1 Tablespoon Onions)

    Uploaded by

    acparker
    Spicy Szechuan favorite. Braised tofu in a hot bean sauce. Serve over rice and with a stir-fried green leafy vegetable.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Ma Po Tofu

    1 (1-pound) package reduced-fat firm tofu, cut into 6 slices


    1/2 cup fat-free, less-sodium chicken broth
    1 tablespoon cornstarch
    2 tablespoons low-sodium soy sauce
    1 tablespoon oyster sauce
    1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
    4 ounces lean ground pork
    1 tablespoon grated peeled fresh ginger
    3 garlic cloves, minced
    2 cups hot cooked long-grain brown rice
    1/3 cup chopped green onions
    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.
    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.

    Yield: 4 servings (serving size: 1/2 cup rice, about 2/3 cup tofu mixture,
    and about 1 tablespoon onions)
    CALORIES 290 (26% from fat); FAT 8.4g (sat 1.9g,mono 2.5g,poly 3.3g); IRON
    2.8mg; CHOLESTEROL 21mg; CALCIUM 72mg; CARBOHYDRATE 32.5g; SODIUM
    390mg; PROTEIN 21.5g; FIBER 4.6g

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