Mapo Tofu

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, February 2011


1 (1 lb.) package reduced-fat firm tofu, cut into 6 slices
½ cup fat-free, less-sodium chicken broth
3 T. low-sodium soy sauce
2 T. hoisin sauce
1 T. rice vinegar
1 T. cornstarch
1-2 t. chili garlic sauce
½ t. lime juice
8 oz. lean ground pork
1 T. grated peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked long-grain brown rice
½ cup chopped green onions


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 ½-inch cubes. Combine broth with soy sauce, hoisin sauce, vinegar, cornstarch, chili garlic sauce and lime juice, stirring with a whisk.

Heat large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens.

Remove from heat. Serve tofu mixture over rice. Sprinkle with onions.


5 Servings


Chef & Child, Main Dish, Pork

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