Tofu and Pork Rice Bowl

• 1 pound Reduced-fat Firm Tofu, Cut Into 6 Slices
• 1/2 cups Less-sodium Chicken Broth
• 1 Tablespoon Cornstarch
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Oyster Sauce
• 1 Tablespoon Chili Garlic Sauce (such As Lee Kum Kee)
• 1 Tablespoon Cooking Oil Of Choice
• 4 ounces, weight Lean Ground Pork
• 1 Tablespoon Grated Peeled Fresh Ginger
• 3 cloves Garlic, Minced
• 2 cups Cooked Brown Rice
• 1/2 cups Green Onions, Chopped

1. 1.
2. Arrange tofu slices between several layers of paper towels.
3. Top with a heavy pan and let it sit for about 20 minutes to squeeze most of the water out.
4. Remove pan and discard paper towels.
5. Cut tofu slices into 1/2 inch cubes.
6. 2.
7. Put broth into a bowl and whisk it together with the next four ingredients (cornstarch, soy sauce, oyster sauce and chili garlic sauce).
8. Set aside.
9. 3.
10. Heat a large non-stick skillet over medium-high heat.
11. Heat a tablespoon of oil, then add ground pork.
12. Stir fry for about 4 minutes, or until done, stirring to crumble the meat as you go.
13. Add ginger and garlic and cook for 1 minute, stirring constantly.
14. Add tofu cubes and cook until golden, about 4 minutes.
15. Stir broth mixture into the pan.
16. Bring to a boil and cook until the mixture thickens, about 2 minutes.
17. Remove from the heat.
18. 4.
19. Serve mixture over warm rice.
20. Top with sliced green onions.
21. Serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions Calories per serving: 290
22. Adapted from Cooking light magazine.

chicken broth, cornstarch, soy sauce, oyster sauce, garlic, cooking oil, ground pork, fresh ginger, garlic, green onions

Taken from tastykitchen.com/recipes/main-courses/tofu-and-pork-rice-bowl/ (may not work)