2tablespoonslow-sodium soy sauce - If keeping this gluten-freeuse a gluten-free soy substitute. Soy has gluten.
2tablespoonsextra virgin olive oil or grapeseed oildivided
8ouncespork tenderloincut into 1-inch cubes
1tablespoonfresh minced ginger root
3clovesgarlicchopped (1 ½ teaspoons)
1jalapeno pepperseeded and chopped
⅓cupsliced green onions3 whole onions
⅓ to ½cupcilantro leaves
1tablespoonabout ½ lime juice
½cupedamamethawed if frozen
8ouncesSoba noodlescooked according to package directions, or whole wheat angel hair pasta
1teaspoonsesame seed oil
2green onionssliced thinly for garnish (optional)
Slice the tofu into ½ inch slices and place between several layers of paper towels put a dinner plate on top and let stand for 30 minutes. After 30 minutes, remove the plate, discard the paper towels, and cut into ½ inch cubes.
In a small bowl whisk together the chicken broth, cornstarch, soy sauce, oyster sauce, and garlic chili sauce; set aside.
In a food processor, add the pork cubes, ginger, garlic, jalapeno, and green onions, cilantro, fish sauce, and lime juice. Pulse until the meat is finely chopped.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil and heat until hot but not smoking. Add the tofu and saute, stirring frequently, until lightly browned; remove and set aside.
Reduce heat to medium. Add remaining oil and the pork mixture; saute, stirring frequently to break up the pieces; saute until the pork loses its pink color. Add the edamame and tofu; saute for 1 minute.
Add the sauce mixture; stir well and bring to a simmer; simmer until slightly thickened.
Toss the hot cooked noodles with the sesame seed oil. Divide the pasta among four heated bowls, top with the Ma Po Tofu, and garnish with green onions, if desired.