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