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Baked Potatoes with Spicy Tofu Topping

This healthy recipe comes from NDSU Extension Service.

Ingredients

•16 ounces firm or soft tofu

•1 tablespoon soy oil

•4 ounces lean ground pork

•2 teaspoons fresh gingerroot, minced

•3 tablespoons soy sauce

•1 teaspoon crushed red pepper flakes

•1 teaspoon sugar

•¼ cup green onions, minced

•4 8-ounce baked Russet potatoes

Directions

•Drain tofu, wrap it in clean paper toweling or cloth towels, press with a plate or other heavy object for a half hour, and then dice it. Heat oil in wok or nonstick skillet, and sauté pork and ginger. Add soy sauce, pepper flakes and sugar. Stir-fry until meat is crumbly. Add tofu and green onions and stir-fry 1 to 2 minutes more or until mixture is thoroughly heated. Divide mixture evenly into four portions and top the split baked potatoes.

Makes 4 servings.

Per Serving: about 360 calories and 13 grams (g) of fat.

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