Chinese Mapo Tofu
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
black bean sauce
with garlic, (see notes) |
* |
| 1 | teaspoon |
chili and garlic paste
red |
* |
| ¼ | pound |
ground pork
|
|
| 1 | package |
tofu
fresh, any firmness, cut into cubes |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
black bean sauce
with garlic, (see notes) |
* |
| 5 | ml |
chili and garlic paste
red |
* |
| 113.4 | g |
ground pork
|
|
| 1 | package |
tofu
fresh, any firmness, cut into cubes |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections.
Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork.
Turn heat on high; gradually combine the sauces and meat as the heat increases.
When meat is browned and cooked through, turn heat to medium and add cubed tofu.
Mix gently and continue to simmer for 5 to 8 minutes, stirring occasionally, until well blended and tofu is heated through.
Add green onion and toss. Add salt to taste.
Presentation: Serve hot accompanied with cooked white rice.
