Ma-Po Bean Curd Recipe

Name: Ma-Po Bean Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅔ cup no-salt-added chicken stock (plus a little extra)

Servings: persons

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
⅔ cup no-salt-added chicken stock (plus a little extra)

1
Drain tofu and cut into 1/2-inch pieces.
2
Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds.
3
Add pork, stirring to separate pieces and cook about 1 minute to brown.
4
Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well.
5
Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes.
6
If necessary, add a little more stock.
7
Serve over rice.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Ma-Po Bean Curd falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ma-Po Bean Curd

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