Ma Po is a Chinese recipe for tofu in a savory sauce with ground pork. We used roasted unsalted cashews instead.
Total time to prepare: 20 minutes
14 oz. extra-firm tofu, drained
2 Tbs. canola oil
5 cloves garlic, minced
¼ tsp. red pepper flakes
¼ cup finely chopped cashews, unsalted
½ cup orange juice
3 Tbs. lower-sodium soy sauce
1 tsp. corn starch
2 scallions, sliced
2 cups cooked brown rice
6 cups steamed broccoli florets
–Cut the tofu into 12 three-quarter-inch-thick slabs. Blot well with a paper towel.
–In a large non-stick pan, sauté the tofu in 1 Tbs. of the oil for 2 minutes per side. Remove the tofu. Sauté the garlic in the remaining 1 Tbs. of oil for 1 minute. Add the red pepper flakes and cashews and sauté for 1 minute.
–In a small bowl, whisk together the orange juice, soy sauce, corn starch, and ½ cup of water. Add to the pan and simmer until thickened, about 3 minutes.
–Pour the sauce over the tofu and garnish with the scallions. Serve with rice and broccoli.
Sodium: 440 mg
Total Fat: 18 g
Saturated Fat: 2 g
Carbohydrates: 40 g
Protein: 18 g
Fiber: 7 g