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Ma Po Tofu on Rice

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"Combine ground pork, tofu, and a spicy sauce and it will make a tofu-hater a believer--just ask my husband! Enjoy."
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41 m servings 503 cals
Original recipe yields 4 servings

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  1. Cut tofu into 4 slices. Place tofu between 2 paper towels. Let stand until paper towels have absorbed much of the liquid, about 10 minutes. Drain and cut into 1/2-inch cubes.
  2. Whisk chicken broth, chile-garlic sauce, soy sauce, cornstarch, and black bean sauce together in a bowl.
  3. Heat a wok or nonstick skillet over medium heat. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes. Add garlic and ginger; cook, stirring constantly, until softened, about 2 minutes. Stir in the broth mixture; bring to a boil. Reduce heat to low; simmer sauce until thickened, about 2 minutes.
  4. Toss cubed tofu into the sauce; simmer until heated through, about 2 minutes. Remove from heat; stir in green onions. Spoon ma po tofu over hot rice. Season with black pepper.

Nutrition Facts

Per Serving: 503 calories; 18.3 g fat; 52.5 g carbohydrates; 33.7 g protein; 37 mg cholesterol; 1041 mg sodium. Full nutrition

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