Ma Po Tofu (From Cooking Light) - cooking recipe

Ingredients

1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon cornstarch
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
4 ounces ground lean pork
1 tablespoon fresh ginger, grated & peeled
3 garlic cloves, minced
2 cups cooked long-grain brown rice, while it's still hot
1/3 cup green onion, chopped

Preparation

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.