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Ma Po Tofu



Trans-fat Free, Low Carb


¼ pound ground pork
1 tablespoon soy sauce, tamari
1 tablespoon rice wine
1 teaspoon garlic
1 teaspoon ginger
1 tablespoon scallions, spring or green onions
white part only, chopped
2 tablespoons hot bean sauce
1 teaspoon hot chili peppers
1 cup chicken broth
2 packages tofu
½ cup green peas
1 can enoki mushrooms
1 tablespoon cornstarch
1 tablespoon water
1 x sesame oil


In a small bowl, combine the pork, soy sauce, rice wine, garlic, ginger and green onions. Mix well.

Put in the refrigerator and marinate for at least 30 minutes.

Heat the wok over high heat. Put in about 2 tablespoons oil.

When smoking, add the pork and stir quickly.

When no longer pink, add the hot bean paste and crushed chili peppers.


Add the chicken broth and tofu. Bring to a boil.

Add the peas and mushrooms.

Mix the cornstarch with water.

Add to the wok and stir gently until thickened.

Drizzle with sesame oil and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 12548% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 373mg 16%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 4%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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