Ma Po Tofu on Rice recipe

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Ingredients

1 (16 ounce) package firm tofu
1 cup fat-free, reduced-sodium chicken broth
3 tablespoons chile-garlic sauce
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
2 teaspoons Chinese black bean and garlic sauce
8 ounces lean ground pork
3 cloves garlic, minced
1 tablespoon grated fresh ginger
¼ cup chopped green onions
3 cups hot cooked short-grain rice
ground black pepper to taste

Nutrition Info

503.2 calories
carbohydrate: 52.5 g
cholesterol: 36.7 mg
fat: 18.3 g
fiber: 4.8 g
protein: 33.7 g
saturatedFat: 4.5 g
servingSize: -
sodium: 1041 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.

  2. Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.

  3. Heat a wok or nonstick skillet over medium heat. Add pork, cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger, cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture, bring to a boil. Reduce heat to low, simmer sauce until thickened, about 2 minutes.

  4. Toss cubed tofu into the sauce, simmer until heated through, about 2 minutes. Remove from heat, stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.

Recipe Yield

4 servings

Recipe Note

Combine ground pork, tofu, and a spicy sauce and it will make a tofu-hater a believer--just ask my husband! Enjoy.

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