Quick Mao Pao Tofu Recipe




INGREDIENTS:
  • 1 (3 1/2-ounce) bag boil-in-bag rice (or 2 cups hot steamed rice)
  • 2 tablespoons lower-sodium soy sauce, divided
  • 2 tablespoons dry sherry or Shaoxing wine, divided (or orange juice if you don’t cook with alcohol)
  • 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 peeled fresh ginger
  • 1 tablespoon chile paste with garlic (such as sambal oelek)
  • 2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Quick Mao Pao Tofu Recipe

INSTRUCTIONS:
  1. Cook rice according to package 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. 
  4. Stir in onions and next 4 ingredients (through salt); stir-fry 30 seconds. Add remaining 1 tablespoon soy sauce, remaining 1 tablespoon sherry, and broth; cook 2 minutes. 
  5. Combine cornstarch and water; stir with a whisk. 
  6. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. 
  7. Serve over rice.

Source: La Fuji Mama

Share It To Your Friends!

Share to Facebook

Loading...