Last night I got the craving for one of my favorite quick and easy Chinese dishes, Ma Po Tofu. I may be way off base from typical taste buds, but the tofu in this meal seems to have a cheesy quality about it in both taste and texture. My husband, who is in no way shape or form a tofu fan, really likes it. Though I have yet to trial it with little ones, it does seem like a dish I would have loved as a kid.
As a shortcut, I purchased Soga’s pre-cubed extra-firm tofu. It turned out to have less tofu in the package, but the convenience was nice. Since I didn’t have a zucchini on hand, I used some thickly sliced mushrooms. They worked equally well, but the zucchini does add nice color to the dish.
I find this dish has a very mild “cheesy” taste, from the extra-firm tofu we use. It is so easy, and I usually have the needed ingredients on hand. Not to mention, it is great comfort food.
- 1 piece ginger (3/4 in section) or ¼ teaspoon ground ginger
- 2 green onions
- 4 garlic cloves
- 12 oz extra-firm tofu
- 1 teaspoon vegetable oil (or cooking oil of choice)
- ½ pound ground beef or pork
- 1 zucchini
- 1 cup bean sprouts
- 2-3 tablespoons black bean sauce
- 1 cup of chicken broth
- 1-2 small chile peppers diced or ½ teaspoon crushed red pepper flakes (optional)
- Sesame Oil (optional)
- Chili Oil (optional)
- Hot Rice
- Peel ginger and mince. Remove root end and any wilted parts from the green onions, rinse the rest and cut into rings. Peel garlic and mince. Cut Tofu into ½ inch cubes. Heat oil in a wok or pan, add ginger and garlic and saute for 1 min. Add ground meat and stir fry until lightly browned and crumbly.
- Spoon bean sauce in and stir, pour chicken broth in and heat. Add Tofu and zucchini to the mix and heat for about 5 minutes. Add green onions and bean sprouts, heat for 2 min. Serve with sesame oil and hot chili oil alongside for drizzling as condiments.
- Serve over hot brown or white rice