Mao Pao Tofu

Great and simple dish with tons of flavors, even awesomer for left overs.

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

Preparation

1. Cook rice according to directions.

2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutritional Information

Calories:342

Fat:14.3g (sat 3.8g,mono 2.7g,poly 4.6g)

Protein:23.3g

Carbohydrate:27.8g

Fiber:0.3g

Cholesterol:43mg

Iron:2.3mg

Sodium:562mg

Calcium:78mg