Ma Po Tofu With Steamed Broccolini

• 1 (14-ounce) package firm water-packed tofu, drained
• 1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
• 1 1/2 tablespoons mirin (sweet rice wine)
• 1 tablespoon black bean garlic sauce
• 2 teaspoons sugar
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons less-sodium soy sauce
• 1 teaspoon chili oil
• 1 tablespoon canola oil
• 4 ounces ground sirloin
• 1 tablespoon finely chopped garlic
• 2 teaspoons grated peeled fresh ginger
• 2 cups hot cooked long-grain white rice
• 8 ounces steamed Broccolini
• 1/4 cup fresh cilantro leaves

1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.

water, sriracha, mirin, black bean garlic sauce, sugar, chicken broth, cornstarch, soy sauce, chili oil, canola oil, ground sirloin, garlic, fresh ginger, white rice, broccolini, fresh cilantro

Taken from www.myrecipes.com/recipe/ma-po-tofu-with-steamed-broccolini (may not work)