• 1 (1 pound) package reduced-fat firm tofu, cut into 6 slices
• ½ cup fat-free, less sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons low=sodium soy sauce
• 1 tablespoon oyster sauce
• 1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 4 ounces lean ground pork
• 1 tablespoon grated peeled fresh ginger
• 3 garlic cloves, minced
• 2 cups hot cooked long-grain brown rice

Procedure

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 ½ 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 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 the heat.
4. Serve tofu mixture over rice. Sprinkle with green onions. Yield about 4 servings about ½ cup rice and about 2/3 cup tofu mixture, and 1 tablespoon onions.

(I served a side of the spicy green beans from Trader Joes - Frozen Food section)