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.

Check out more recipes for Chinese

More to Explore