Here is the basic recipe. My comments are after
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
Preparation
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.
Marilyn's Notes: While this recipe looked good, it also lacked vegetables (I don't consider sliced green onions to meet that criteria). So I sauteed the following after the pork, but before the tofu:
2 carrots, sliced into thin coins on a madoline.
1 C broccoli
3 shallots, sliced
1 small onion, sliced
1 small can sliced mushrooms
1 small wedge of red cabbage, slivered
Started out with 2 TBL peanut oil to saute and then added chicken broth until the veggies were cooked.
I missed the instruction about the 30-minute tofu draining step. So I folded several thicknesses of paper towels and pressed the tofu between them. Replaced 3 times until the paper was slightly damp instead of sopping wet. Took about 5 minutes and it worked fine.
I also used 1 TBL of the chili/garlic sauce and the spiciness was perfect.
Served over "steam in a bag" brown rice.
http://www.myrecipes.com/recipe/ma-po-tofu-10000001011234/
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
Preparation
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.
Marilyn's Notes: While this recipe looked good, it also lacked vegetables (I don't consider sliced green onions to meet that criteria). So I sauteed the following after the pork, but before the tofu:
2 carrots, sliced into thin coins on a madoline.
1 C broccoli
3 shallots, sliced
1 small onion, sliced
1 small can sliced mushrooms
1 small wedge of red cabbage, slivered
Started out with 2 TBL peanut oil to saute and then added chicken broth until the veggies were cooked.
I missed the instruction about the 30-minute tofu draining step. So I folded several thicknesses of paper towels and pressed the tofu between them. Replaced 3 times until the paper was slightly damp instead of sopping wet. Took about 5 minutes and it worked fine.
I also used 1 TBL of the chili/garlic sauce and the spiciness was perfect.
Served over "steam in a bag" brown rice.
http://www.myrecipes.com/recipe/ma-po-tofu-10000001011234/
