Comfy Cuisine: Ma Po Tofu

For Americans, tofu is a meat substitute.  Asians think of tofu as an ingredient.
Because tofu really has no flavor, it’s more of a textural thing.
This is a simple “tofu stew” with a fusion of Asian and American ingredients.





1/2 medium onion, diced
4 cloves garlic, minced
1/2″ piece of fresh ginger, grated
1 jalapeno, seeded and chopped
2-4 scallions, chopped
1/2 cup ketchup
2 Tbsp. Oyster Sauce
2 Tbsp. Black Bean Sauce
1 tsp. Chili-Garlic Sauce (or to taste)
1 tsp. low-sodium soy sauce
1 tsp. Sesame oil
1-1/2 cups low sodium chicken broth (or vegetable broth for vegetarian)
1 cup frozen peas and carrots
1 Tbsp. canola oil
1 block Firm Tofu, cut into 1″ cubes


In a medium skillet, heat 1 Tbsp. canola oil until shimmering.  Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.


In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil.  Add to skillet.  Stir in chicken broth and bring to a simmer.  Add peas and carrots and simmer 5 minutes.  Gently stir in tofu.





 Serve with white rice.