Ma Po Tofu the Editors of Publications International, Ltd.
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|
|1-1/2||cups broccoli florets|
|1||teaspoon hot chili oil|
|2||teaspoons dark sesame oil|
|1/4||cup coarsely chopped fresh cilantro or green onion tops|
- Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles. Place in shallow dish; sprinkle with soy sauce and ginger.
- 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.
- 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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