Ma Po Tofu (From Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light. Ingredients:
1 (1 lb) package reduced-fat firm tofu, cut into 6 slices |
1/2 cup reduced-sodium fat-free chicken broth |
1 tablespoon cornstarch |
2 tablespoons low sodium soy sauce |
1 tablespoon oyster sauce |
1 -2 teaspoon chili-garlic sauce (i use 2 teaspoons) |
4 ounces ground lean pork |
1 tablespoon fresh ginger, grated & peeled |
3 garlic cloves, minced |
2 cups cooked long-grain brown rice, while it's still hot |
1/3 cup green onion, chopped |
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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