Thursday, December 19, 2013

Ma-Po Tofu without the fluff!

When I lived in China, I was always all over Ma-Po Tofu. It's normally stir-fried with pork, but I'm obviously cooking without pork these days. I modified this recipe from an incredible cookbook I picked up a while back, called The Food Matters Cookbook. It's got all kinds of great plant-based recipes, with meat included as well, just not the star of the dishes. This dish surprised both my husband and I in that it was so good! He's a meat-lover by all standards, and thoroughly enjoyed this. I swear, it was danged-delicious!

1 T olive oil
3 cloves minced garlic
1 T minced ginger
1/2 tsp chile flakes, to taste
1/2 cup chopped scallions
2 cups chopped tomatoes
1/2 cup vegetable stock
14 oz firm tofu, cut into cubes
2 T soy sauce
black pepper
1 drizzle sesame oil

Heat oil in large skillet. Add garlic, ginger and chile flakes until they sizzle. Add scallions, tomatoes, and stock. Cook for a couple of minutes until fragrant, then add tofu. Stir occasionally until heated through. Stir in soy sauce, salt, black pepper, and sesame oil. Serve over rice and enjoy!

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