Ma Po Tofu with Steamed Broccoli
Happy Wednesday to you, I hope it has been a good day for you or at least you managed to make it through. Well, I can’t complain too much as I did not work today and instead went to the beach as can be seen from exhibit A. down below.
And it was so nice…something about being completely submerged in water, just floating on my back looking up into the never-ending deep blue sky above, you just feel so free. I don’t know if maybe because we are born in water in the womb, but I feel like a kid, like the aging process goes in reverse when I swim in a calm warm sea. Until my stomach starts waking me out my youthful slumber, “hey you, what in the heck are you going to make for dinner?”
Once I made it home, I found some tofu, good, after a day of recreation and relaxing, I wanted to keep it healthy and lite. Tofu is good, but what else, oh, I have a bit of ground beef and some broccoli. And of course, as you were about to beat me in saying it, how about Ma Po Tofu!
Ma Po Tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy, sweet, pungent sauce along with minced meat, usually pork or beef. The name Ma Po Tofu is roughly translated as “pockmarked grandmother beancurd,” named for the old woman who supposedly invented the dish.
Whats great about it? Well how about everything, it’s healthy, tasty, in-expensive and its so easy and so quick, it’s EJlicious, but you knew that. Give it a try. Have a great new day and thanks for reading!
- 1 (14-ounce) package firm water-packed tofu, drained
- 1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
- 1 1/2 tablespoons mirin (sweet rice wine)
- 1 tablespoon black bean garlic sauce
- 2 teaspoons sugar
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons less-sodium soy sauce
- 1 teaspoon chili oil
How to Make It
Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.