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Ma Po Tofu
Yield: Makes 2 main-dish or 4 side-dish servings
Ingredients:
1package (about 12 ounces) firm tofu, drained
2tablespoons soy sauce
2teaspoons minced fresh ginger
1cup chicken broth, divided
1tablespoon cornstarch
1-1/2cups broccoli florets
1teaspoon hot chili oil
2teaspoons dark sesame oil
1/4cup coarsely chopped fresh cilantro or green onion tops
Preparation:
1.Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles. Place in shallow dish; sprinkle with soy sauce and ginger.2.Blend 1/4 cup broth into cornstarch in cup until smooth. Combine remaining 3/4 cup broth, broccoli and chili oil in 10-inch skillet. Bring to a boil over high heat. Reduce heat to medium. Cover and cook 3 minutes or until broccoli is crisp-tender.3.Stir broth mixture and add to skillet. Cook and stir 1 minute or until sauce boils and thickens. Stir in tofu mixture. Simmer, uncovered, until tofu is hot. Stir in sesame oil. Sprinkle with cilantro.
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