Ma Po Tofu

1 (1-pound) package reduced-fat firm tofu, cut into 6 slices

1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 ounces lean ground pork
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked long-grain brown rice
1/3 cup chopped green onions
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.

Yield: 4 servings (serving size: 1/2 cup rice, about 2/3 cup tofu mixture,
and about 1 tablespoon onions)
CALORIES 290 (26% from fat); FAT 8.4g (sat 1.9g,mono 2.5g,poly 3.3g); IRON
2.8mg; CHOLESTEROL 21mg; CALCIUM 72mg; CARBOHYDRATE 32.5g; SODIUM
390mg; PROTEIN 21.5g; FIBER 4.6g