LeAnne's Notes: These were very delicious. The chutney was fantastic. Recommend trying other fillings.White Pizza with Broccoli and Mushrooms
LeAnne's Notes: Make sure the sauce is seasoned well.
LeAnne's Notes: Added chicken, really added a nice texture.Ma Po Tofu with steamed broccoli
This recipe was in April 2010 Cooking light and for the life of me I could not get it to come up on their web site. Tried google and recipe finder no luck hope you have better luck
1 (140z) pkg form tofu drained
1-2 T Sriracha (hot chili sauce)
1 1/2 T of mirin (sweet rice wine)
1 T black bean garlic sauce
2 t sugar1 cup chicken broth
1 T corn starch
2 T less-sodium soy sauce
1 t chili oil
1 T canola oil
4 ounces ground sirloin
1 T finely chopped garlic
2 t grated fresh ginger
2 cups hot cooked white rice
8 oz steamed broccolini
1/4 c fresh cilantro leaves
1) Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand for 30 min Discard towels, Cut tofu into 1 in cubes
2) combine sriacha and the next 3 ingredients Combine broth and next 3 ingredients, stirring until smooth
3) Heat canola oil in large skillet over med-hi heat. Add beef; sitr fry 3 min Add ginger and garlic; stir fry for 3 0 secs. . Add sriracha mixture;cook 1 min stirring occasionally. Add broth mixture; bring to boil. Cook 1 min stir in tofu, Serve with rice and broccolini, sprinkle with cilantro
LeAnne's Notes: Delicious. Tasted just like something served in a chinese restaurant. I would use different meat next time, either sliced beef or chicken.
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