5* Ma Po Tofu w/ Steamed Broccolini
Source of Recipe
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5* Ma Po Tofu w/ Steamed Broccolini
Cooking Light - April 2010 - Ivy Manning,
11 reviews rate this recipe 5 Stars!
4 servings (serving size: 1/2 cup rice, 3/4 cup tofu mixture, and 2 ounces broccolini)
Standing time 30 min. - Cook 5 min.
Ingredients:
1 (14-ounce) package firm water-packed tofu, drained
1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
1-1/2 tablespoons mirin (sweet rice wine)
1 tablespoon black bean garlic sauce
2 teaspoons sugar
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons less-sodium soy sauce
1 teaspoon chili oil
1 tablespoon canola oil
4 ounces ground sirloin
1 tablespoon finely chopped garlic
2 teaspoons grated peeled fresh ginger
2 cups hot cooked long-grain white rice
8 ounces steamed Broccolini
1/4 cup fresh cilantro leaves
Preparation:
1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.
One serving equals: Calories 335; Fat 11.5 g (Satfat 1.7 g, Monofat 7.2 g, Polyfat 2.1 g); Protein 19.7 g; Carbohydrate 37.1 g; Fiber 1.7 g; Cholesterol 15 mg; Sodium 651 mg
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