Ma-Po Tofu (Simmered Tofu with Ground Pork)

This easy, tasty stir fry is a classic Chinese dish. Tender tofu and ground pork are quickly fried with garlic, ginger, red pepper flakes, scallions, and soy sauce to offer depths of flavor. This is a great weeknight family meal. Pair it with steamed broccolini and brown rice. Tofu and all soy foods are very healthy. Tofu is a good source of calcium, phosphorus, and magnesium for healthy bones. It’s a great alternative to those who don’t consume dairy. It also contains isoflavones that may help lower the risk for diabetes, heart disease, and cancer. Tofu is also a perfect source of lean protein but cholesterol-free. It may even increase “good” (HDL) cholesterol.

Makes: 4 servings
Time to cook: 20 minutes

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 ½-inch cubes

· 2 tablespoons soy sauce

· Salt to taste

· Minced cilantro for garnish, optional

Cooking Instructions 

1. 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.

2. 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.

3. Stir in the soy sauce; taste and add salt and red pepper flakes as necessary. Garnish with cilantro if you like and serve.

Nutrition per serving
237 calories; 15 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 20 grams protein; 2 grams fiber; 2 grams sugar; 524 milligrams sodium 

Original Recipe by Mark Bittman, NYTimes  

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