Mao Pao Tofu

1 (3 1/2-ounce) bag boil-in-bag

( rice-brown rice)

2 tablespoons low-sodium soy sauce, divided

2 tablespoons dry sherry, divided

1/2 pound lean ground pork

1 tablespoon peanut oil

1 (14-ounce) package extra-firm tofu, drained and cubed

3 tablespoons chopped green onions

1 tablespoon minced fresh ginger

1 tablespoon chile paste with garlic

2 teaspoons minced fresh garlic

1/4 teaspoon salt

1 cup fat-free, less-sodium chicken broth

2 teaspoons cornstarch

1 tablespoon water



1. Cook rice according to directions.



2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.



3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.







Yield: 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)



CALORIES 342 ; FAT 14.3g (sat 3.8g,mono 2.7g,poly 4.6g); CHOLESTEROL 43mg; CALCIUM 78mg; CARBOHYDRATE 27.8g; SODIUM 562mg; PROTEIN 23.3g; FIBER 0.3g; IRON 2.3mg



Cooking Light, DECEMBER 2009