Ma Po Tofu


Makes 2 main-dish or 4 side-dish servings


1 package (about 12 ounces) firm tofu, drained
2 tablespoons soy sauce
2 teaspoons minced fresh ginger
1 cup chicken broth, divided
1 tablespoon cornstarch
1-1/2 cups broccoli florets
1 teaspoon hot chili oil
2 teaspoons dark sesame oil
1/4 cup coarsely chopped fresh cilantro or green onion tops


  1. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles. Place in shallow dish; sprinkle with soy sauce and ginger.
  2. Blend 1/4 cup broth into cornstarch in cup until smooth. Combine remaining 3/4 cup broth, broccoli and chili oil in 10-inch skillet. Bring to a boil over high heat. Reduce heat to medium. Cover and cook 3 minutes or until broccoli is crisp-tender.
  3. Stir broth mixture and add to skillet. Cook and stir 1 minute or until sauce boils and thickens. Stir in tofu mixture. Simmer, uncovered, until tofu is hot. Stir in sesame oil. Sprinkle with cilantro.

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