Making Ma Po Tofu with Green Beans over rice. I tweak & adjusted these recipes.
I used the CookieandKatie.com recipe for baking the Tofu, with a few adjustments. I used the Superiortofu.com recipe for the MaPo recipe, except I added precooked green beans for veggies.(I get no benefits from any website listed).
I dried the tofu cubes longer then the CookieandKate instructions, 20 min longer under paper towel wrapped cast ironed pan weighted tofu cubes, I would make them that way again, they practically melted when I bit into them. The sauce from the MaPo recipe absorbed well.
I used frozen green beans, I had those on hand, so that they wouldn't be soggy in the stir fry, I baked them on parchment paper on a cookie sheet in the toaster oven for about 20 min., that worked well, they were firm after stir frying and tasted fresh.
The MaPo recipe called for 1/2# ground pork, I fried& drained that while the tofu was draining.
In the MaPo sauce, I did the most adjustments....even with low sodium soy sauce, the sodium amounts seemed rather high. I used 2 Tablespoons of Sambal Oelek ground Chili Paste(Huy Fong Foods Brand) for the heat mixed with a Thai Type Soy Sauce. Thai Soy sauce is sweet, not salty. (The brand I used is Healthy Boy Brand, Black Soy Sauce.) I did use the chicken broth
to thin both, I tasted and adjusted this to my preferred sweet heat spice level. I did follow the Superior Tofu recipe otherwise.
If this is confusing, please let me know, and I'll clarify.
I will make this again.
I use a ricepot to make the rice & I started the rice when I flipped the tofu cubes.
This made 3 generous servings over the rice.
The time to make this, when all is said & done is almost an hour.
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can't wait to make this. Thanks for posting, Irisblue!
