Mao Pao Tofu

• 1 (3 1/2-ounce) bag boil-in-bag rice
• 2 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry, divided
• 1/2 pound lean ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh ginger
• 1 tablespoon chile paste with garlic
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1 cup fat-free, less-sodium chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon water

1. Cook rice according to directions.
2. Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.
3. Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

boil, soy sauce, sherry, lean ground pork, peanut oil, green onions, fresh ginger, chile paste, fresh garlic, salt, chicken broth, cornstarch, water

Taken from www.myrecipes.com/recipe/mao-pao-tofu (may not work)