- 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