Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
This Carrot Cake Muffins recipe contains whole wheat flour, philadelphia 1/3 less fat than cream cheese, oil, brown sugar, unsweetened applesauce and more.
