Mao Pao Tofu

Mao Pao Tofu
Photo by Randy Mayor

Ingredients

  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry, divided
  • 1 (14-ounce) package extra-firm tofu, drained and cubed
  • 1 tablespoon water
  • + 20 more ingredients
    • 3 tablespoons chopped green onions
    • 2 teaspoons minced fresh garlic
    • 1 tablespoon chile paste with garlic
    • 1 tablespoon peanut oil
    • ¼ teaspoon salt
    • 2 teaspoons cornstarch
    • 3 tablespoons chopped green onions
    • 1 tablespoon water
    • 1 (3 1/2-ounce) bag boil-in-bag rice
    • 1 cup fat-free, less-sodium chicken broth
    • 1 (3 1/2-ounce) bag boil-in-bag rice
    • 2 tablespoons dry sherry, divided
    • 1 (14-ounce) package extra-firm tofu, drained and cubed
    • 2 tablespoons low-sodium soy sauce, divided
    • 1 cup fat-free, less-sodium chicken broth
    • ½ pound lean ground pork
    • 1 tablespoon chile paste with garlic
    • ½ pound lean ground pork
    • 2 teaspoons cornstarch
    • 1 tablespoon minced fresh ginger

1. Cook rice according to 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; stir-fry 30 seconds. Add 1 tablespoon ...

View full recipe at My Recipes

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