Ma Po Tofu

By Bostoncook

Ingredients

• 1 package firm tofu, reduced-fat, (1-pound) cut into 6 slices
• 1/2 cup nonfat chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon chili garlic sauce (1 to 2)
• 4 ounces ground pork, lean
• 1 tablespoon minced ginger
• 3 garlic cloves, minced
• 2 cups cooked brown rice
• 1/3 cup chopped green onions

Details

Servings 4

Preparation

Step 1

1. Place tofu slices on several layers of paper towels; cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes.

2. Remove plate; discard paper towels. Cut tofu slices into 1/2-inch cubes.

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

4. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble.

5. Add ginger and garlic; cook 1 minute, stirring constantly.

6. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

7. Serve tofu mixture over rice. Sprinkle with onions.

This was excellent! So easy and very flavorful. Used about ½ lb turkey (instead of pork) and didn't let the tofu drain as long as indicated