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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
I like to add peanuts and cilantro to this dish.