Ma Po Tofu

Ingredients

• 1 teaspoons sriracha (such as Lee Kum Kee)
• 2 cups brown rice long-grain hot cooked
• 1 tablespoon cornstarch 
• 0.5 cup less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh grated peeled
• 3  garlic cloves minced
• 0.3 cup green onions chopped
• 4 ounces ground pork lean
• 2 tablespoons soya sauce low-sodium
• 1 tablespoon oyster sauce 
• 1 pound spicy tofu firm cut into 6 slices reduced-fat

Equipment

• frying pan
• paper towels
• whisk

Directions

1. Place tofu slices on several layers of paper towels; cover with additional paper towels.
2. Place a dinner plate on top of covered tofu; let stand 30 minutes.
3. Remove plate; discard paper towels.
4. Cut tofu slices into 1/2-inch cubes.
5. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.
6. Heat a large nonstick skillet over medium-high heat.
7. Add pork; cook 4 minutes or until done, stirring to crumble.
8. Add ginger and garlic; cook 1 minute, stirring constantly.
9. Add tofu; cook 4 minutes or until golden, stirring frequently.
10. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens.
11. Remove from heat.
12. Serve tofu mixture over rice.
13. Sprinkle with onions.