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Spicy Tofu (Ma Po)

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Submitted by *Laura*

A great way to give tofu some kick. Quite a traditional Chinese dish.

YIELD

6 servings

PREP

2 min

COOK

6 min

READY

8 min

Ingredients

½ 118
79
CUP ML HOISIN SAUCE *
1 15
TABLESPOON ML RICE WINE
or dry sherry
79
CUP ML KETCHUP
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
1 15
TABLESPOON ML SESAME OIL
1 15
TABLESPOON ML VEGETABLE OIL
3 3
CLOVES CLOVES GARLIC
minced
1 453.6
POUND G TOFU
firm, cut
2 473
1 15
TABLESPOON ML CORNSTARCH
mixed with 2 tablespoons water
2 2

Directions

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup and hot sauce.

Set aside.

Place a wok over high heat, when hot, add vegetable oil.

Add garlic and stir for 5 seconds.

Add tofu and stir fry for 2 minutes.

Stir in reserved sauce and cook 1 minute.

Add bean sprouts and cook another minute.

Add dissolved cornstarch and stir until sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice.

Garnish with onions.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 188 55% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 192mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 28g
Vitamin A 6% Vitamin C 11%
Calcium 54% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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