Mao Pao Tofu

Ingredients

• 1 tablespoon chile paste with garlic
• 2 teaspoons cornstarch 
• 2 tablespoons cooking sherry dry divided
• 14 ounce extra-firm tofu cubed drained
• 1 cup less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh minced
• 2 teaspoons garlic fresh minced
• 3 tablespoons green onions chopped
• 0.5 pound ground pork lean
• 2 tablespoons soya sauce low-sodium divided
• 1 tablespoon vegetable oil; peanut oil preferred 
• 3.5 ounce boil-in-bag rice 
• 0.3 teaspoon salt 
• 1 tablespoon water 

Equipment

• whisk
• wok

Directions

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.
4. Add tofu; stir-fry 3 minutes.
5. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds.
6. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes.
7. Combine cornstarch and water; stir with a whisk.
8. Add to wok; cook 30 seconds or until slightly thick, stirring constantly.
9. Serve over rice.