Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
Servings:4 | Calories:226 | Total Fat:10g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
Sat Fat 1g
Total Carb 24g
33% Firm tofu
31% Others combined
21% Vegetable broth
13% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 tablespoon canola oil see savings 4 cloves garlic, minced see savings 2 teaspoons minced fresh ginger see savings 4 portobello mushroom caps, gills removed, chopped see savings 1 tablespoon chile-garlic sauce, (see Note) see savings 1 1/4 cups mushroom broth, or vegetable broth see savings 2 tablespoons dry sherry, (see Tip) see savings 2 tablespoons reduced-sodium soy sauce see savings 2 teaspoons brown sugar see savings 1 14 ounce package firm tofu, cut into 1/2 inch cubes see savings 1 8 ounce can water chestnuts, rinsed and coarsely chopped see savings 1 tablespoon water see savings