Cooking Light Virtual Supper Club – A visit to Chinatown!

For August, Val’s choice for our Virtual Supper Club get together was to be a visit to Chinatown!  Of course I was all for this one as I love to make Asian meals!  I decided to go with Ma Po Tofu.  I’ve seen it around many times on the blogsphere but had never made it.  Since tofu is one of my favorite proteins, it made sense to me that I would make this!
Grumpy did eat this meal.  His only negative comment was “I could have done without the tofu in it.”  ha ha.  Oh well.  I ate all the tofu anyway.  This was a very flavorful and simple meal to make and something I had been wanting to try for quite some time. 
Why don’t you stop by the rest of the Cooking Light Virtual Supperclub Members to see what they cooked up and before you leave maybe you would like to share your favorite Asian meal?  Feel free to leave a link if you have one!
Sandi (Whistlestop Cafe Cooking) made Asian Turkey Cabbage Cups

Val (More than Burnt Toast) brought Salt-Baked Chicken

Patsy (Food, Family and Friends) made Pork & Stir Fried Veggies in Spicy Sauce

Jamie (Mom’s Cooking Club) made Udon-Beef Noodle Bowl

Ma Po Tofu
Cooking Light

  • 1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
  • 4 ounces lean ground pork
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 cups hot cooked long-grain brown rice
  • 1/3 cup chopped green onions

  • Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.
  • Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
  • Serve tofu mixture over rice. Sprinkle with onions.


  1. says

    Hi!That tofu looks amazing! Off topic…the recipe with the pasta in the veggie burgers is on page 62 of the July/August issue. We get all our mags here really late, so my "latest issue" might not be yours! :)

  2. says

    I have to admit Shelby, I've never had tofu. But your dish looks delicious. Thanks for another great meal for the CL Virtual Supper Club.

  3. says

    I've never had tofu but I must admit that all your tofu posts make me curious. I can't say that I will make it myself, but maybe when I am in NY you can make it for me. :)

  4. says

    That looks pretty yummy! I am not a huge Tofu fan but I would be happy to eat that! I love the salt and pepper tofy my favorite asian place serves!

  5. says

    I've never cooked tofu but, with each dish you share I might have to try it soon! Thanks for adding such a flavorful dish to our VSC! Yum!

  6. says

    First… congrats on Grumpy's job~~~~~~:-)
    You have made tofu look like something I would like!
    I have had computer issues all week, my post is sorely lacking any photos~ but the recipe is fabulous! It would go well with the rest of our trip to chinatown!

  7. says

    I love the idea of a virtual supper club. Never heard of it before. I have to side with Grumpy on this one; no tofu for me, thanks. It's a beautiful dish though.

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