Ma Po Tofu, Stir-fried Brussels Sprouts and Kohlrabi, Brown Rice

By Jennifer

Ma Po Tofu, Stir-fried Brussels Sprouts and Kohlrabi, Brown Rice

There is a well-known, long-standing Jewish affection for Chinese food, especially on Christmas.  If the weather is lousy or there isn’t a great Chinese restaurant near you, make your own!  Last year our friend Lixiang Fu taught us how to make Ma Po Tofu and it’s now one of my husband’s top ten favorite dinners, and Ira makes it almost weekly!  Of course, Li doesn’t measure anything, so this is my adaption of her delicious dish.  Kohlrabi has become my new favorite stir-fry vegetable;  it’s slightly sweet and crunchy.  If you can’t find it, just use all brussels sprouts.  Everything can be made in the time it takes to cook the rice.

Stir-fried Brussels Sprouts and Kohlrabi

  • 1 lb. brussels sprouts, halved or quartered depending on size, OR 1/2 1b. sprouts and 1/2 pound kohlrabi, peeled and cut into thick matchsticks
  • 2 TBS peanut oil
  • 1 – 1 1/2” piece fresh ginger, bark removed, finely chopped
  • 1 large garlic clove, chopped
  • sea salt

Kohlrabi and sprouts

Kohlrabi and sprouts, ready to stir-fry

Heat a wok over medium-high heat.

Ginger and garlic in the wok

Add the oil and give the wok a swirl;  add the ginger and garlic and stir-fry.

Adding kohlrabi and sprouts

Just when they are fragrant add the vegetables and stir-fry until the sprouts are bright green and a little charred in some places.

Crisp-tender, starting to get charred spots

Sprinkle with sea salt, pour onto a serving dish and wipe the wok clean with a paper towel for the next dish.

Ma Po Tofu

  • 14 oz. firm tofu, drained, cut into 3/4” cubes
  • 2 large garlic cloves, thinly sliced
  • 1/2 bunch scallions, chopped
  • 2 TBS peanut oil
  • 1 1/2 – 2 TBS low-sodium soy sauce
  • 1 heaping tsp. black bean garlic sauce
  • 1/2 tsp. chili-garlic sauce
  • 1 tsp cornstarch dissolved in 2 TBS water

Chili-garlic and black bean-garlic sauces

Firm tofu, cubed

As with all stir-fries, have everything at the ready before you start.  Heat a wok over medium-high heat.

Garlic and scallions

Add the oil, swirl it around, then add the garlic and scallions.

Adding tofu

Stir-fry for a minute, then add the tofu. Stir-fry another minute or so, then add the soy sauce, black bean garlic sauce and chili-garlic sauce.  Stir-fry for another minute or so, then add the cornstarch and water.  Stir-fry for another minute and, presto, dinner is ready!

Stir-frying with remaining ingredients

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2 thoughts on “Ma Po Tofu, Stir-fried Brussels Sprouts and Kohlrabi, Brown Rice

  1. Outstanding dish! This was the second time I made the tofu and I had to comment. It’s so easy and it is always terrific. I especially like it because it’s so adaptable. When I make it for the family I tone down the chili, but if it’s just for me I double the chili and add a little ginger (I like it spicy).

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