Ma Po Tofu (From Cooking Light)

• 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

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 1/2-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. 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.
4. Serve tofu mixture over rice. Sprinkle with onions.

firm tofu, chicken broth, cornstarch, soy sauce, oyster sauce, chiligarlic sauce, ground lean pork, fresh ginger, garlic, brown rice, green onion

Taken from www.food.com/recipe/ma-po-tofu-from-cooking-light-147859 (may not work)