Receta Ma Po Tofu
Ma Po Tofu
For Americans, tofu is a meat substitute. Asians think of tofu as an ingredient.
Because tofu really has no flavor, it's more of a textural thing.
This is a simple "tofu stew" with a fusion of Asian and American ingredients.
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1/2" piece of fresh ginger, grated
- 1 jalapeno, seeded and chopped
- 2-4 scallions, chopped
- 1/2 cup ketchup
- 2 Tbsp. Oyster Sauce
- 2 Tbsp. Black Bean Sauce
- 1 tsp. Chili-Garlic Sauce (or to taste)
- 1 tsp. low-sodium soy sauce
- 1 tsp. Sesame oil
- 1-1/2 cups low sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup frozen peas and carrots
- 1 Tbsp. canola oil
- 1 block Firm Tofu, cut into 1" cubes
In a medium skillet, heat 1 Tbsp. canola oil until shimmering. Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.
In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil. Add to skillet. Stir in chicken broth and bring to a simmer. Add peas and carrots and simmer 5 minutes. Gently stir in tofu.
Serve with white rice.
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