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    Home » Recipes » Main Dish Recipes

    Mao Pao Tofu

    Modified: Nov 29, 2019 · Published: Jan 20, 2010 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    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 over rice.

    Mao Pao Tofu
    Cooking Light December 2009

    Yield: 4 servings (serving size: 1 ¼ cups tofu mixture and ½ cup rice)

    1 (3 ½-ounce) bag boil-in-bag rice
    2 tablespoons low-sodium soy sauce, divided
    2 tablespoons dry sherry, divided
    ½ 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
    ¼ 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

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    Reader Interactions

    Comments

    1. leo

      January 21, 2010 at 4:03 am

      Thanks for sharing this recipe! Tofu has been my companion when I was warned to avoid meat!small homes

      Reply
    2. Velva

      January 21, 2010 at 7:42 pm

      When you try a variety of recipes there just those that are not worthy of trying again...This tofu dish had a lot of potential, I can see why you wanted to make it.

      Reply
    3. EMC

      January 24, 2010 at 2:05 am

      Have you tried Foodmayhem.com's version? It's my absolute favorite, and I've tried quite a few.

      Reply
    4. Ashley

      January 28, 2010 at 9:17 pm

      Oh no - this link is dangerous, EMC! Looks like another blog to add to my never ending list 🙂

      (thanks!)

      Reply

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