Quick Mao Pao Tofu
Makes 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)
Recipe from The Complete Quick Cook (with permission from publisher)
1 (3 1/2-ounce) bag boil-in-bag rice (or 2 cups hot steamed rice)
2 tablespoons lower-sodium soy sauce, divided
2 tablespoons dry sherry or Shaoxing wine, divided (or orange juice if you don’t cook with alcohol)
1/2 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 peeled fresh ginger
1 tablespoon chile paste with garlic (such as sambal oelek)
2 teaspoons minced garlic
1/4 teaspoon salt
1 cup fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon water
1. Cook rice according to package directions.
2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
3. 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 (through salt); stir-fry 30 seconds. Add remaining 1 tablespoon soy sauce, remaining 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.
CALORIES 342; FAT 14.3g (sat 3.8g, mono 2.7g, poly 4.6g); PROTEIN 23.3g; CARB 27.8g; FIBER 0.3g; CHOL 43mg; IRON 2.3mg; SODIUM 562mg; CALC 78mg