Ma Po Tofu

Adapted from Cooking Light, 2005

Makes 4-6 servings

    1 pound firm tofu cut to 6 slices                              
    1 cup chicken broth                                          
    2 tablespoon cornstarch                                        
    4 tablespoons soy sauce                                        
    2 tablespoon oyster sauce                                      
    2-4 teaspoons chili garlic sauce                               
    1 lb lean ground pork                                      
    2 tablespoon fresh grate ginger                                
    6 cloves garlic mince                                          
    3 cups cooked rice                                             
    1/2 cup chop green onions and cilantro                                      

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.

Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

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.

Serve tofu mixture over rice. Sprinkle with onions.

per serving: CALORIES 290 (26% from fat; FAT 8.4g (sat 1.9g, mono 2.5g, poly 3.3g);  PROTEIN 21.5g, CARB 32.5g;  FIBER 4.6g; CHOL 21mg; IRON 2.8mg; SODIUM 390mg; CALC 72mg   

MY NOTE: Simple and tasty. Serve with lots of green toppings--scallion, cilantro, cukes, avocado.

MXF