Ma Po Tofu on Rice
Combine ground pork, tofu, and a spicy sauce and it will make a tofu-hater a believer--just ask my husband! Enjoy.
- 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
- 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.
serving: 4 servings
calories: 503.2 kcal
carbohydrates: 52.5 g
protein: 33.7 g
saturated fat: 4.5 g
cholesterol: 36.7 mg
sodium: 1041 mg
fiber: 4.8 g
sugar: 0.4 g