MA PO TOFU PF CHANGS CALORIES RECIPES

Steps:

• cut tofu into one inch cubes and then cook in simmering salted water for a minimum of three minutes, then strain well and reserve. Next use a hot wok to heat both oils and chili bean paste. Cook over medium heat for 30 seconds, then add preserved vegetable, black beans and ground chilies. Cook for an additional 20 seconds. Next add the stock, sugar, soy sauce and tofu, and simmer for 5 minutes. Add scallions and simmer an additional 30 seconds. Mix together the cornstarch and water, then add to the mixture in the wok one small bit at a time until it reaches desired thickness. Serve with steamed broccoli.

Steps:

• 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.