Ma Po Tofu
Serves: 4
Time: 00:30
Notes:
Recipe from Cooking Light: Per Serving: Cal 290, Protein 21.5g, carb 32.5g, fiber 4.6g, chol 21mg, Fe 2.8mg, Na 390mg, Ca 72mg, fat 8.4g, sat 1.9, mono 2.5, poly 3.3g
Ingredients
1-1lb pkg reduced fat firm tofu cut into 6 slices 1/2c fat free less Na+ chicken broth 2 tbsp low sodium soy sauce 1 tbsp oyster sauce 1-2 tsp chili paste 4 oz lean gd pork 1 tbsp grated ginger 3 cloves garlic, minced 2 c rice, cooked 1/3c chopped green onions
Directions
1. Place tofu slices on several layers of paper towels, cover with more paper towels. Place a dinner plate on top and let stand 30min. Remove plate and towels and cut tofu into 1/2″ cubes. 2. Combine broth, cornstarch, soy sauce, oyster sauce and chili paste, stirring with a whisk. 3. Heat a large nonstick skillet over med-high heat. Add pork, cook 4 min. or until done, stirring to crumble. Add ginger and garlic, cook 1 min. stirring constantly. Add tofu, cook 4 min. or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil, cook 1 min until thickens. Add green onions and serve over rice.