Entrées,  Recipes

Mao Pao Tofu

This was a quick meal that turned out OK. I’ve had a lot of similar recipes that turned out better. I think this one would benefit from pressing the tofu for 30 minutes to an hour, and something else in the sauce…but I’m not sure what. It was good, but I won’t be making it again.

Mao Pao Tofu
Cooking Light December 2009

Yield: 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)

1 (3 1/2-ounce) bag boil-in-bag rice
2 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry, divided
1/2 pound lean ground pork
1 tablespoon peanut oil
1 (14-ounce) package extra-firm tofu, drained and cubed
3 tablespoons chopped green onions
1 tablespoon minced fresh ginger
1 tablespoon chile paste with garlic
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon water

1. Cook rice according to directions.

2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutritional Information:
Calories: 342
Fat: 14.3g (sat 3.8g,mono 2.7g,poly 4.6g)
Protein: 23.3g
Carbohydrate: 27.8g
Fiber: 0.3g
Cholesterol: 43mg
Iron:2.3mg
Sodium:562mg
Calcium:78mg

MacGourmet Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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