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Guest neu_me06

Ma Po Tofu

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Guest neu_me06

Serves four: Each serving is about 1/2 c. cooked rice, and 2/3 c. tofu/pork

4.25 points total, rounded up to 5pts. per serving

(accurate to the best of my knowlege, corrections welcomed)


You can customize the heat of this dish by increasing or decreasing the amount of chili garlic sauce used. My favorite Chinese dish revised!


One 1 lb. pkg. reduced fat firm tofu, cut into 6 slices (5 pts.)

1/2 c. FF low sodium chicken broth (0 pts.)

1 TB cornstarch (0 pts.)

2 TB low sodium Kikkoman soy sauce (0 pts)

1 TB oyster sauce (0)

1 to 2+ tsp. chili garlic saauce (such as Lee Kum Kee) (0)

4 oz. lean ground pork (3 pts.)

1 TB peeled & grated fresh ginger (0)

3 cloves garlic, peeled, smashed w/knife, then minced (0)

2 cups hot cooked whole grain brown rice (9 pts.)

1/3+ cup chopt green onions for garnish (0)


1) Place tofu on several layers of paper towels, then cover with paper

towels and place a dinner plate on top of covered tofu. Let stand

for 30 min., then remove plate, and discard paper towels. Cut the

slices into 1/2 inch cubes.


2) In bowl, whisk the broth, cornstarch, soy sauce, oyster sauce, and chili

garlic sauce.


3) Spray a large non-stick skillet or wok with Pam, and heat over medium

high flame. When pan is hot add the pork and cook and stir about four

minutes or until done. Add ginger and garlic and cook one more minute,

stirring constantly.


4) Add the tofu and cook 4 minutes or until golden. Add the broth mixture

and bring to a boil. Cook about a minute or until it thickens. Remove

from heat.


Serve with rice and sliced green onion to garnish

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