Ma-Po Bean Curd
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1-pound package firm tofu, cut into ½-inch pieces
- 1teaspoon canola oil
- 1½tablespoons coarsely grated ginger
- 1large clove garlic, minced
- 4ounces lean ground pork
- 2minced scallions
- 2 to 3teaspoons chili paste with garlic
- 2teaspoons reduced-sodium soy sauce
- 1teaspoon toasted sesame oil
- ⅔cup no-salt-added chicken stock (plus a little extra)
Nutritional analysis per serving (2 servings)
479 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 13 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 54 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain tofu and cut into ½-inch pieces.
- Step 2
Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds. Add pork, stirring to separate pieces and cook about 1 minute to brown.
- Step 3
Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes. If necessary, add a little more stock. Serve over rice.
Private Notes
Comments
I like to add peanuts and cilantro to this dish.