Featured in the Honolulu Star-Advertiser on May 22, 2013.
Drain tofu and place on towel. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board) on top. Weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season both sides with salt and pepper.
Heat a wok or large sauté pan over medium-high heat. When hot, swirl in the cooking oil. Carefully slide in the tofu slices in one layer. Fry for 1 minute on each side until both sides are browned. Remove the seared tofu to a clean plate. Using the same wok, add in the ground pork; sauté until browned, about 2 minutes. Add in the garlic and the ginger; stir fry for 30 seconds. Add in chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and cornstarch. Stir in the water and cornstarch mixture into the wok and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice. Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste or rice):
500 calories, 36 g fat, 11 g saturated fat, 85 mg cholesterol, 600 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g sugar, 36 g protein
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