This is my favorite kind of tofu, although I always make it “wrong”. I guess I’ll give the “right” recipe first before telling you my changes.
- 1 (1-pound) package firm tofu
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 to 2 teaspoons chili garlic sauce
- 4 ounces lean ground pork or beef
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 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. (This seems weird to me, but you don’t want your tofu too watery!) Cut tofu slices into 1/2-inch cubes.
Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
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 (brown rice is best!). Sprinkle with onions.
** So, I don’t really like ground pork or ground beef (or anything ground), so I usually don’t add that and instead add some veggies (broccoli and water chestnuts are good in this). I also tend to add some extra oyster sauce because oyster sauce is delicious!!