Saturday, March 19

Mapo Tofu!

This is my favorite kind of tofu, although I always make it “wrong”. I guess I’ll give the “right” recipe first before telling you my changes.


  • 1  (1-pound) package firm tofu
  • 1/2  cup  chicken broth
  • 1  tablespoon  cornstarch
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  oyster sauce
  • 1  to 2 teaspoons chili garlic sauce
  • 4  ounces  lean ground pork or beef
  • 1  tablespoon  grated peeled fresh ginger
  • 3  garlic cloves, minced
  • 1/3  cup  chopped green onions


Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. (This seems weird to me, but you don’t want your tofu too watery!) Cut tofu slices into 1/2-inch cubes.

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.

Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

Serve tofu mixture over rice (brown rice is best!). Sprinkle with onions.

** So, I don’t really like ground pork or ground beef (or anything ground), so I usually don’t add that and instead add some veggies (broccoli and water chestnuts are good in this). I also tend to add some extra oyster sauce because oyster sauce is delicious!!

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