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Ingredients
1-pound package firm tofu, cut into ½-inch pieces
1 teaspoon canola oil
1 ½ tablespoons coarsely grated ginger
1 large clove garlic, minced
4 ounces lean ground pork
2 minced scallions
2 to 3 teaspoons chili paste with garlic
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
⅔ cup no-salt-added chicken stock (plus a little extra)
Nutritional analysis per serving (2 servings)
12 grams carbs; 36 milligrams cholesterol; 480 calories; 8 grams monosaturated fat; 13 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 6 grams fiber; 380 milligrams sodium; 54 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain tofu and cut into ½-inch pieces.
- Step 2
Heat oil in nonstick skillet and saute ginger and garlic for 30 seconds. Add pork, stirring to separate pieces and cook about 1 minute to brown.
- Step 3
Add the scallions, chili paste, soy sauce, sesame oil and chicken stock and stir well. Add the tofu and stir in gently; cook, uncovered, over low heat about 5 minutes. If necessary, add a little more stock. Serve over rice.
Private Notes
Comments
Used tomato achar instead of chili paste and no pork. Not for everyone, but I‘d be interested in suggestions to improve with only tofu.
I like to add peanuts and cilantro to this dish.