Cooking Time: 25 mins
Spiciness Level: 2/5
454g reduced-fat firm tofu, cut into 6
1/2 cup Chicken Stock
1 tablespoon cornstarch
1 tablespoon Oyster Sauce
1 teaspoon Chilli Garlic Sauce
1 tablespoon fresh ginger, grated and peeled
2 tablespoon Soy Sauce
113g lean ground pork
3 minced garlic clove
2 cups cooked brown rice
(optional) 1/3 green onions, chopped
Dry sliced tofu by placing several layers of paper towels over tofu for a few minutes.
Cut tofu into half-inch cubes.
Combine Chicken Stock, cornstarch, Soy Sauce, Oyster Sauce and Chilli Garlic Sauce, stir the mixture.
Heat saucepan over medium-high heat. Add pork, stir to crumble the pork until cooked. Add ginger and garlic into the saucepan and stir it until golden brown, Pour broth into pan and bring it to a boil. When mixture thickens, remove from heat.
(optional) sprinkle with onions