July is here! We have taken our portable AC out and finally switched to a lighter blanket (or even no blanket) for this season. I love that we are getting closer to our planned Philippines trip as I’ve mentioned on my Homemade Oreos post, and this start of July officially marks the beginning of outdoor seating all around Seattle, which means I get to do less cooking and more thinking about where to eat where we can be outside enjoying the sunshine. But there is one problem I have been secretly dealing with; I weighed myself this morning and didn’t like what I saw. Don’t you just hate stepping on a scale? I get so scared just looking at it and try to avoid weighing myself as much as possible.
I finally stepped on the scale and looked at myself in the mirror; and I told myself “I need to start eating healthier!” This inspired me to go over healthy recipes I have clipped on magazines and online. Thus, this recipe for Tofu and pork rice bowl. I know, you might ask “Is eating rice part of being healthy?” and my answer to you is “I’m Filipino and we love rice.” But I’ve switched from white to brown rice about 3 years ago, and I won’t fully let go of my Asian heritage. Everything in moderation right?
Speaking of Asian, oyster sauce can be found alongside chili garlic sauce and fish sauce at the Asian isle of your local grocery store. I mainly use oyster sauce to marinade meat or for stir frying vegetables. You may also customize the heat of this recipe by adding more or less chili garlic sauce. I only used a tablespoon and it was perfect for me who is not into very spicy foods.
- 1 (1 pound) package of reduced-fat firm tofu, cut into 6 slices
- 1/2 cup less-sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 to 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 4 ounces lean ground pork
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 2 cups hot cooked brown rice
- 1/2 cup chopped green onions (for toppings)
- 1. Arrange tofu slices between several layers of paper towels. Top with a heavy pan for about 20 minutes to squeeze most of water out. Remove pan ; discard paper towels. Cut tofu slices into 1/2 inch cubes.
- 2. Whisk broth and combine with the next four ingredients (cornstarch, soy sauce, oyster sauce and chili garlic sauce. Set aside.
- 3. Heat a large nonstick skillet over medium-high heat. Heat a tablespoon of oil, then add ground pork. Stir fry for about 4 minutes, or until done, stirring to crumble. Add ginger and garlic; cooking for 1 minute and stirring constantly. Add tofu cubes and cook until golden, about 4 minutes. Stir broth mixture into the pan. Bring to a boil; and cook till mixture thickens, about 2 minutes. Remove from the heat.
- 4. Serve mixture over warm rice. Top with sliced green onions.
- Serving size: 1/2 cup rice, about 2/3 cup tofu mixture, and about 1 tablespoon onions)
- Calories per serving: 290