I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Ingredients
- 1 tablespoon peanut or other oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ¼ teaspoon crushed red pepper flakes, plus more to taste
- ¼ to ½ pound ground pork
- ½ cup chopped scallions, green part only
- ½ cup stock or water
- 1 pound soft or silken tofu, cut in 1/2-inch cubes
- 2 tablespoons soy sauce
- Salt to taste
- Minced cilantro for garnish, optional
- Nutritional Information
Nutritional analysis per serving (4 servings)
248 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 31 milligrams cholesterol; 523 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.
- Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.
- Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.
20 minutes
Dining and Cooking