Ma Po Tofu (from Cooking Light)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 lamb
• 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

Recipe

• 1 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.
• 2 combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.
• 3 heat a large nonstick skillet over medium-high heat. add lamb; 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.
• 4 serve tofu mixture over rice. sprinkle with onions.