Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
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  Nutrition Facts:
(per serving)
   
  Calories: 210
Fat: 15g
Cholesterol: 20mg
Sodium: 540mg
Carbohydrate: 5g
Fiber: 1g
Protein: 13g
Soy Protein: 6g
 
  This recipe is:
  Low Cholesterol
 
  Featured Products:
  Mori-Nu® Extra Firm Tofu
 
 

Recipes - Main Dish

Ma Po Tofu
Dana Jacobi
Serves: 4
 
A combination of tofu and pork, here is a way meat-eaters can enjoy tofu. Sichuan dishes are known for being searingly hot. Their heat comes form "ma-la flavor," a combination of chile peppers and Sichuan peppercorns. Actually a berry for prickly ash, Sichuan pepper should be dry-roasted to bring out its full aroma. You can buy these flower-like peppercorns at Asian markets and on-line.
 
Measures Translation Table
 
Ingredients:
1 tablespoon Sichuan peppercorns
3 scallions, white and green parts
1 teaspoon cornstarch
1 tablespoon cold water
2 tablespoons peanut oil, divided
1/4 pound lean ground pork
1 tablespoon thin soy sauce
1 teaspoon dry Sherry
1/2 teaspoon roasted sesame oil
1/2-inch ginger, finely chopped
1 garlic clove, minced
2 teaspoons chili paste
12 ounce package Mori-Nu® Extra Firm Tofu
1 cup chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
 
Instructions:
  1. Toast the peppercorns in a heavy, dry pan until they are fragrant, 30 seconds. Crush them in a spice grinder, coffee mill, or mortar. Chop the scallion whites. Cut the green part into 1/2-inch pieces. In a small bowl, mix the cornstarch with the cold water, and set aside.
  2. In a bowl, mix the pork with the soy sauce, sherry, and sesame oil.
  3. Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the pork until it loses all red color, 3-4 minutes. Turn the meat onto a plate.
  4. Add the remaining oil to the wok. Stir-fry the ginger, garlic, and scallion whites until they are fragrant, 30 seconds. Add the chili paste. Return the meat to the wok. Add the tofu, chicken broth, sugar, and salt. Cook until the liquid is reduced by half, 4 minutes. Mix in the scallion greens.
  5. Re-stir the cornstarch mixture. Pour it into the wok. Stir-fry until the sauce is translucent, 1 minute. Pour the Ma Po Tofu into a serving bowl. Sprinkle on the ground Sichuan peppercorns, and serve immediately.

 
   
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