Ma Po Tofu
  • 1 (1-pound) package reduced-fat firm tofu, cut into 6 slices
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 to 2 teaspoons chili garlic sauce
  • 4 ounces lean ground pork
  • 1 tablespoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 cups hot cooked long-grain brown rice
  • 1/3 cup chopped green onions
  1. 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.
  2. Remove plate; discard paper towels.
  3. Cut tofu slices into 1/2-inch cubes.
  4. 2)Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
  5. 3) Heat a large nonstick skillet over medium-high heat.
  6. Add pork; cook 4 minutes or until done, stirring to crumble.
  7. Add ginger and garlic; cook 1 minute, stirring constantly.
  8. Add tofu; cook 4 minutes or until golden, stirring frequently.
  9. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens.
  10. 4) Remove from heat.
  11. Serve tofu mixture over rice.
  12. Sprinkle with onions.
I got this from Cooking Light and it has become my kitchen staple/fallback.