Ma Po Tofu

I modified this slightly from a Cooking Light recipe. It's classic Chinese home cooking. Serves 4 adults.

 

Ingredients:

 

19 oz package extra firm tofu, drained and cut into 1/2" cubes

1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1-2 tablespoons soy sauce (use more if saltier taste desired)
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 pound lean ground pork (or beef)
1 tablespoon grated (or minced) peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked rice (I prefer brown rice)
1/3 cup chopped green onions

Directions:

 

1. Remove excess water from tofu cubes by blotting with paper towels. Set aside.

2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

3. 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.

4. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

5. Serve tofu mixture over rice. Sprinkle with green onions.