Spicy Tofu (Ma Po)
A great way to give tofu some kick. Quite a traditional Chinese dish.
Yield
6 servingsPrep
2 minCook
6 minReady
8 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable stock
|
|
| ⅓ | cup |
hoisin sauce
|
*
|
| 1 | tablespoon |
rice wine
or dry sherry |
|
| ⅓ | cup |
ketchup
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | pound |
tofu
firm, cut |
|
| 2 | cups |
mung bean sprouts
|
|
| 1 | tablespoon |
cornstarch
mixed with 2 tablespoons water |
|
| 2 | each |
scallions, spring or green onions
slivered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable stock
|
|
| 79 | ml |
hoisin sauce
|
*
|
| 15 | ml |
rice wine
or dry sherry |
|
| 79 | ml |
ketchup
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 15 | ml |
sesame oil
|
|
| 15 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 453.6 | g |
tofu
firm, cut |
|
| 473 | ml |
mung bean sprouts
|
|
| 15 | ml |
cornstarch
mixed with 2 tablespoons water |
|
| 2 | each |
scallions, spring or green onions
slivered |
|
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.
