Mapo Tofu

1/2 cup chicken or vegetable broth

1 tablespoon cornstarch

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 to

2 teaspoons chili garlic sauce

4 ounces lean ground pork

1 tablespoon sesame oil

1 tablespoon fresh ginger, peeled and grated

3 garlic cloves, minced

1/3 cup green onions, chopped

Remove the excess water from the tofu by placing them on paper towels. Place some more paper towels and a plate over the tofu. Let it stand for 30 minutes. After, you can remove the paper towels and the plate. Slice the tofu into half inch cubes.

In a bowl, combine the broth, soy sauce, oyster sauce, cornstarch and chili garlic sauce. Mix well until the cornstarch dissolves.

3 minutes or until fragrant. Add the pork and cook it for 5-8 minutes until it is light brown. Add the tofu and cook for another

5 minutes. Pour in the broth mixture. Let it boil. Reduce heat and simmer for another

10 minutes or until the sauce thickens. Adjust seasoning with soy sauce and chili garlic sauce if desired. Serve on a plate or over rice. Garnish with green onions.

Photos Courtesy Of: FotoosVanRobin

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