Monday, November 3, 2008

Ma Po Tofu

I modified this slightly from a Cooking Light recipe. It's classic Chinese home cooking. Serves 4 adults.
19 oz package extra firm tofu, drained and cut into 1/2" cubes
1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1-2 tablespoons soy sauce (use more if saltier taste desired)
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 pound lean ground pork (or beef)
1 tablespoon grated (or minced) peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked rice (I prefer brown rice)
1/3 cup chopped green onions
1. Remove excess water from tofu cubes by blotting with paper towels. Set aside.
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.
4. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
5. Serve tofu mixture over rice. Sprinkle with green onions.

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