Ingredients

• 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

Directions

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. Remove plate; discard paper towels. Cut tofu slices into ½-inch cubes.
2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
3. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble.
4. Add ginger and garlic; cook 1 minute, stirring constantly.
5. Add tofu; cook 4 minutes or until golden, stirring frequently.
6. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens.
7. Remove from heat. Serve tofu mixture over rice. Sprinkle with onions.

Notes