Ma Po’s Tofu (Bean Curd)

This recipe is adapted from the Chinese Renal Kitchen cookbook

Ma Po’s Tofu (Bean Curd)

Ma Po’s Tofu is a popular dish that comes from China’s Sichuan province. The sauce is a spicy bean sauce and the dish is served over steamed rice. Enjoy!

Ingredients

  • Lean ground pork (100 g or 3 1/2 oz)
  • Tofu (medium firm; cut into ½” cubes), 1 block (350 g)
  • Garlic (finely chopped), 2 cloves
  • 1/4 Fresh red chilli pepper* (seeds removed, finely chopped )
  • 1 Green onion (chopped) 1 tbsp (15 mL)
  • Vegetable oil 1 tbsp (15 mL)

* Adjust the amount of chilli pepper used based on how spicy or mild you prefer the dish to be.

Marinade

  • Vegetable oil 1 tbsp (15 mL)
  • Low sodium soy sauce 1/2 tsp (2.5 mL)
  • Chinese cooking wine 1 tsp (5 mL)
  • Sesame oil 1 tsp (5 mL)
  • Sugar ½ tsp (2 mL)

Sauce

  • Low sodium soy sauce 1/2 tsp (2.5 mL)
  • Sesame oil 1 tsp (5 mL)
  • Water 3 tbsp (45 mL)
  • Corn starch 1 tbsp (15 mL)

Directions

1. Combine marinade ingredients. Add in ground pork, and let it marinate for about 15 minutes.

2. Combine sauce ingredients. Set aside.

3. Heat vegetable oil in a wok or frying pan and sauté garlic and chilli pepper. Add in the pork and stir fry until the meat is cooked thoroughly. Add in the tofu, and stir-fry gently until heated through. Whisk in sauce mixture, stir constantly until sauce thickens. Garnish with green onion. Ready to serve.

Nutrient Analysis

Calories: 110 g

Protein: 7.4 g

Carbohydrates: 3.3 g

Fibre: 0.7 g

Total Fat: 8.5 g

Sodium: 35 mg

Phosphorus: 68 mg

Potassium: 102 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1/4 cup

Renal and Diabetic Exchanges

1 protein

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