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Ma Po Tofu with Broccolini

March 23, 2010

Ma Po Tofu with Broccolini

Oh boy, it’s Tuesday. Tuesday is kind of a dirty word in this house. Most people have Monday for this need, but somehow for us, Tuesday is the day where the week’s pressures really set in. Elysabeth had to work late tonight, and it’s STILL RAINING. I didn’t know it was going to rain ahead of time, but since I knew it would be Tuesday I planned a quick and easy recipe from this month’s issue of Cooking Light and it came out very well!

As usual, I strayed a bit from the recipe. Elysabeth is not a big fan of ground beef, and I’m quite tired of ground chicken, so I substituted in some ground pork, and doubled the amount for some extra meatiness. The original recipe had the dish served along-side the broccolini, but I decided to include it in the stir-fry and also added more liquid to compensate. Finally, I added a little dark sesame oil because it’s just amazing and stands out in every dish we put it in. This came together quickly, and should find a place in anyone’s repertoire!

Ma Po Tofu with Broccolini (Serves 3-4)

Adapted from Cooking Light

  • 1 package firm tofu, drained
  • 3 tbsp. Sriracha
  • 3 tbsp. mirin
  • 2 tbsp. black bean garlic sauce
  • 1 tbsp. sugar
  • 1 cup chicken broth or water
  • 1 tbsp. cornstarch
  • 3 tbsp. dark soy sauce (such as Tamari)
  • 2 tbsp. Chinese hot oil
  • 1 tbsp. vegetable oil
  • 8 oz. ground pork
  • 2 garlic cloves, minced
  • 2 tbsp. fresh ginger, minced
  • 3 cups cooked Jasmine rice
  • 1 bunch broccolini
  • fresh cilantro
  1. Cut tofu in half across the middle, wrap in paper towels, place on cutting board and top with a heavy pan (such as cast iron). Leave in place for 30 minutes, flipping over halfway through. Discard paper towels and cut tofu into 1-inch cubes.
  2. Trim broccolini and cook in boiling salty water for 30 seconds. Drain and rinse in cold water. Set aside and place with tofu.
  3. Combine Sriracha, black bean garlic sauce, mirin and sugar in one bowl and stir to dissolve sugar. Combine broth, cornstarch, soy sauce and hot oil in another bowl and stir to combine thoroughly.
  4. Heat vegetable oil in wok over medium-high heat. Add pork and cook until no longer pink. Add garlic and ginger and cook for another 30 seconds. Add Sriracha mixture, stir to coat evenly and cook for another minute.
  5. Stir broth mixture again to loosen up all cornstarch and add to wok. Bring to a boil and cook another minute, stirring occasionally.
  6. Add tofu and broccolini to wok, cook until heated through and serve in bowls with about 1 cup of rice. Top with cilantro and serve immediately.

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