This recipe comes from Cooking Light. I've made it before and it's really simple and really, really good. The sauce is particularly delicious.
Makes 4 servings
1 pound firm tofu cut to 6 slices 1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1-2 teaspoons chili garlic sauce
4 ounces lean ground pork (4 oz. seems stingy; I go for the whole pound!)
1 tablespoon fresh grate ginger
3 cloves garlic mince
2 cups cooked rice (for 3 people, I had about 4 cups cooked or 1 1/2 raw)
1/3 cup chop green onions
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. (I switched the paper towels every 10 minutes or so because they got soggy very quickly.)
Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk. (I actually felt like this did not make enough sauce...maybe because I added so much more pork. The next time I make this, I'm going to double the sauce ingredients to make more.)
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.
Grade: A+
