Ma Po Tofu

½ pound firm tofu, cut into 6 slices 1 cup chicken broth 2 tablespoon cornstarch ¼ soy sauce 2 tablespoon oyster sauce 2 teaspoons chili garlic sauce 8 ounces lean ground pork 1 tablespoon grated peeled fresh ginger 3 garlic cloves, minced 2 cups hot cooked long-grain brown rice ⅓ cup chopped 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 ½-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.