Ma-Po Bean Curd

Name: Ma-Po Bean Curd
Total time: 15 min
Yield: 2 servings
Cuisine: asian
Ingredients: 1-pound package firm tofu, cut into 1/2-inch pieces; 1 teaspoon canola oil; 1 1/2 tablespoons coarsely grated ginger; 1 large clove garlic, minced; 4 ounces lean ground pork; 2 minced scallions; 2 to 3 teaspoons chili paste with garlic; 2 teaspoons reduced-sodium soy sauce; 1 teaspoon toasted sesame oil; 2/3 cup no-salt-added chicken stock (plus a little extra)

By Marian Burros

Total Time: 15 minutes
Rating: 4(34)
Comments: Read comments

Featured in: EATING WELL; Fresh Tofu: Safe Cooks Buy Carefully

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

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)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.