Ma Po Tofu
Nicole Wilker
I love this recipe! Originally in Cooking Light - but i changes the meat and added eggplant! Mmmm! Great for lunches!
ingredients
- 1 (1-pound) package reduced-fat firm tofu, cut into tiny squares
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
- 4 ounces lean ground turkey
- 1 eggplant, peeled and cut into small chunks. Pan fried with pam.
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
directions
- 1
Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into tiny cubes.
- 2
Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
- 3
Heat a large nonstick skillet over medium-high heat. Add turkey; cook 4 minutes or until done, stirring to crumble. Remove from pan.
- 4
Spray pan with pam - add tofu, stirring to get tofu crispy on all sides.
- 5
Add ginger and garlic, stirring.
- 6
Add eggplant and meat to tofu mixture.
- 7
Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
notes
Calories: 165.8 Total Fat: 2.3 g Cholesterol: 9.2 mg Sodium: 476.5 mg Total Carbs: 27.5 g Dietary Fiber: 1.6 g Protein: 8.3 g
Source: Nicole Wilker
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