Tofu and Pork Rice Bowl

1. Arrange tofu slices between several layers of paper towels. Top with a heavy pan and let it sit for about 20 minutes to squeeze most of the water out. Remove pan and discard paper towels. Cut tofu slices into 1/2 inch cubes.
2. Put broth into a bowl and whisk it together with the next four ingredients (cornstarch, soy sauce, oyster sauce and chili garlic sauce). Set aside.
3. Heat a large non-stick skillet over medium-high heat. Heat a tablespoon of oil, then add ground pork. Stir fry for about 4 minutes, or until done, stirring to crumble the meat as you go. Add ginger and garlic and cook for 1 minute, stirring constantly. Add tofu cubes and cook until golden, about 4 minutes. Stir broth mixture into the pan. Bring to a boil and cook until the mixture thickens, about 2 minutes. Remove from the heat.
4. Serve mixture over warm rice. Top with sliced green onions.

Serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions
Calories per serving: 290

Adapted from Cooking light magazine.