This wonderful meal has been in the rotation for greater than 10 years! It’s definitely a keeper and has been only slightly enhanced, and updated with the new tools around my kitchen.
The original recipe is perfect as is, but i’ve moved around to a spicy italian ground pork as the base meat. If you are not into spice, ground pork, ground chicken or even turkey will work.
For my meal, i usually “fry” up an eggplant to make mine a bit more veggie friendly.
Recently i found you can air fry tofu. This was a life changer! After squishing the tofu, i toss it with chinese 5 spice seasoning. Then i air fry for about 20-30 minutes, tossing every 5 min or so. This is fantastic! And saves time on the stove top.
While your tofu is squishing or air frying, cook up your meat and when done, drain on paper towels!
Mix and match to what works for your tastes! Change out the meat, add different vegetables, up the heat, changes the spices on the tofu! Experiment and let me know what you like best!
1 cup serving of tofu and sauce
2 hours, 20 minutes
1 (1-pound) package reduced-fat firm tofu, cut into 4 slices
1 cup fat-free, less-sodium chicken broth
2 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
2 tablespoon oyster sauce
1 to 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
4 ounces lean ground pork (I use spicy sausage)
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
Place tofu slices on several layers of paper towels (i also fold a dish towel below); cover with additional paper towels (and an additional dish towel). Place a dinner plate or cutting board on top of covered tofu; let stand 60 minutes. Remove plate/board; discard paper towels. Cut tofu slices into 1/2-inch cubes.
Air fryer option: toss with chinese 5 spice, pre-heat air fryer, to 350/400, air fry for 30-40 min, tossing every 5 min or so till desired amount of doneness (we like crunchy)
The main dish
Combine broth, cornstarch, soy sauce, oyster sauce,ginger and galic, and chili garlic sauce, stirring with a whisk. – set aside.
Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble.
Remove meat from pan, drain on paper towels.
If not using the air fryer – pan fry the tofu in the same pan as the pork was cooked. Cook 4 minutes or until golden, stirring frequently.
Whichever method – return/add pork and tofu to the pan.
Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.
Serve tofu mixture over rice/quinoa cakes/shirake rice.
If eggplant addition is desired. Prior to squishing the tofu, peel and cut the eggplant into medium thickness slices.
Place on a layer or 2 of paper towels – sprinkle with salt.
Flip after 20-30 min. Let sit for another 20-30 min.
Cut eggplant into small pieces.
Sprinkle with olive oil, and desired spices – Chinese 5 spice is nice for this dish.
Preheat the air fryer to 350/400, air fry the eggplant until desired doneness.
Remove from air fryer and set aside, add to the dish in the pan or after depending on the pickiness of your dining companions!