Mao Pao Tofu

Mao Pao Tofu (Adapted from CL)

14 ounce package extra-firm tofu
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
8 ounces (1/2 pound) ground pork
1 tablespoon peanut oil
3 tablespoons chopped green onions
1 tablespoon minced fresh ginger
1 tablespoon chile paste with garlic
4 garlic cloves, minced
1/4 teaspoon salt
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon water
hot cooked brown rice, for serving

Arrange a couple layers of paper towels on a plate - place the tofu on top and cover with additional paper towels. Set another plate on top and let stand to draw out the excess water, about 15 to 30 minutes. Cut tofu into cubes and set aside.

In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry and pork.

In a large wok or skillet, heat oil high heat. Add tofu and cook, stirring occasionally, until the tofu has browned, about 5 to 7 minutes. Add pork mixture and cook, stirring to crumble, for 3 minutes. Stir in onions, ginger, chile paste, garlic and salt - cook, stirring, for 30 seconds. Pour in remaining soy sauce, sherry and broth - cook 2 minutes.

In a small bowl, dissolve cornstarch in water. Stir into the mixture and cook, stirring, until liquids have thickened, about 1 minute. Serve over rice.

Makes about 4 servings.

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