Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.
- 1 (1 lb) package reduced-fat firm tofu, cut into 6 slices
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 -2 teaspoon chili-garlic sauce (I use 2 teaspoons)
- 4 ounces ground lean pork
- 1 tablespoon fresh ginger, grated & peeled
- 3 garlic cloves, minced
- 2 cups cooked long-grain brown rice, while it's still hot
- 1⁄3 cup green onion, chopped
- 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.