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 caloriescarbohydrate: 52.5 gcholesterol: 36.7 mgfat: 18.3 gfiber: 4.8 gprotein: 33.7 gsaturatedFat: 4.5 gservingSize: -sodium: 1041 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Ma Po Tofu on Rice
Directions
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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.
Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
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.
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.