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Ma Po Tofu - 6

Source of Recipe

4 - servings


List of Ingredients

1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 ounces lean ground pork
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked long-grain brown rice
1/3 cup chopped green onions



Recipe

Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.
Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

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. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

Serve tofu mixture over rice. Sprinkle with onions.

Yield: 4 servings (serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions)

NUTRITION PER SERVING
CALORIES 290(26% from fat); FAT 8.4g (sat 1.9g,mono 2.5g,poly 3.3g); PROTEIN 21.5g; CHOLESTEROL 21mg; CALCIUM 72mg; SODIUM 390mg; FIBER 4.6g; IRON 2.8mg; CARBOHYDRATE 32.5g