Ma Po Tofu with Steamed Broccolini

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 (14-ounce) package firm water-packed tofu, drained

1 to 2 tablespoons sriracha (hot chile sauce, such a huy fong)

1 1/2 tablespoons mirin (sweet rice wine)

1 tablespoon black bean garlic sauce

2 teaspoons sugar

1 cup fat-free, less-sodium chicken broth

1 tablespoon cornstarch

2 tablespoons less-sodium soy sauce

1 teaspoon chili oil

1 tablespoon canola oil

4 ounces ground sirloin

1 tablespoon finely chopped garlic

2 teaspoons grated peeled fresh ginger

2 cups hot cooked long-grain white rice

8 ounces steamed broccolini

1/4 cup fresh cilantro leaves

Directions:

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.

By RecipeOfHealth.com