Ingredients
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1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
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1 tablespoon cornstarch
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2 tablespoons low sodium soy sauce
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1 tablespoon oyster sauce
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1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
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4 ounces ground lean pork
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1 tablespoon fresh ginger, grated & peeled
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3 garlic cloves, minced
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1/3 cup green onion, chopped
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1/2 cup reduced-sodium fat-free chicken broth
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2 cups cooked long-grain brown rice, while it's still hot
Instructions
- 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. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.
- Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
- 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. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
- Serve tofu mixture over rice. Sprinkle with onions.