Ma Po Tofu on Rice

Drain your tofu well to firm it up before sauteeing it in a spicy chile and black bean garlic sauce to make a flavorful ma po tofu over rice.

• Preparation Time: 15 mins
• Cooking Time: 16 mins
• Total Time: 31 mins
• Calories: 503 Calories

Ingredients

• 2 tablespoons cornstarch
• ¼ cup chopped green onions
• 3 cloves garlic, minced
• ground black pepper to taste
• 1 tablespoon grated fresh ginger
• 1 cup fat-free, reduced-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 (16 ounce) package firm tofu
• 3 tablespoons chile-garlic sauce
• 2 teaspoons Chinese black bean and garlic sauce
• 8 ounces lean ground pork
• 3 cups hot cooked short-grain rice

Recipe Instructions

Step 1

Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.

Step 2

Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.

Step 3

Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.

Step 4

Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.