Going out, dealing with the rain for like the tenth day running? Bad. Staying in, cooking dinner for Laura and Mikko? Good. If Mikko turned up his nose at this simple Chinese stir-fry from the January/February 2005 issue of Cooking Light because it was mostly tofu I was all ready to tell him to shut up and eat it, it's good for his prostate. Fortunately no such declaration was necessary. I used only the minimum amount of chili garlic sauce out of deference to the fact that Laura is still breast-feeding, but the dish still had a nice spice to it. I rounded out the supper with fruit salad and sparkling apple cider.
Place 1 (1-pound) package reduced-fat firm tofu, cut into 6 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 1/2 cup fat-free, less-sodium chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, and 1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee), stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add 4 ounces lean ground pork; cook 4 minutes or until done, stirring to crumble. Add 1 tablespoon grated peeled fresh ginger and 3 garlic cloves, minced; 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 2 cups hot cooked long-grain brown rice. Sprinkle with 1/2 cup chopped green onions. Yield: 4 servings.Posted by astraea on January 08, 2005 | TrackBack