MA PAU TOFU RECIPES

MAO PAO TOFU RECIPE | MYRECIPES

Mao Pao Tofu Recipe | MyRecipes image

Provided by Bruce Weinstein and Mark Scarbrough

Yield 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)

Number Of Ingredients 14

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
2 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry, divided
½ 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 fresh ginger
1 tablespoon chile paste with garlic
2 teaspoons minced fresh garlic
¼ teaspoon salt
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon water

Steps:

Cook rice according to directions.
Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 27.8 g, CholesterolContent 43 mg, FatContent 14.3 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 3.8 g, SodiumContent 562 mg

MA-PO TOFU RECIPE | EPICURIOUS

Ma-Po Tofu Recipe | Epicurious image

Ma-Po Tofu is a fiery Sichuan classic is named for the pockmarked (po) wife (ma) who supposedly invented it at her husband's restaurant.

Provided by EPICURIOUS.COM

Yield Makes 3 or 4 main course servings

Number Of Ingredients 14

Ingredients

1/4 cup chicken broth
2 tablespoons hot bean paste
2 tablespoons soy sauce
Additive-free kosher salt to taste
1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons corn, peanut, or canola oil
1/2 lb ground pork shoulder (preferably 75% lean)
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons Japanese sesame oil
1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
3 tablespoons thinly sliced scallion
Accompaniment: steamed rice

Steps:

Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

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MAO PAO TOFU RECIPE | MYRECIPES

From myrecipes.com
Reviews 4
Calories 342 calories per serving

Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

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