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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
3. 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.
4. Serve tofu mixture over rice. Sprinkle with onions.
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