Mao Pao

• 2 tablespoons soy sauce, divided
• 2 tablespoons dry sherry
• 1/2 pound ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon chile paste with garlic
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 cup lower-sodium chicken broth
• 2 teaspoons cornstarch

• In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry and pork; set aside.

Heal oil in a wok over medium high heat. Add the tofu and stir-fry for 3 minutes. (Be gentle with the tofu or they’ll start to break up.)

Add the pork mixture and cook, stirring often, until cooked through, about 3-4 minutes.

Add the green onions, ginger, chili paste, garlic and salt. Cook, stirring often, until fragrant, about 1 minute.

Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon sherry and chicken broth until well-combined and heated through, about 2 minutes.

In a small bowl, whisk together the cornstarch and water; add to the tofu mixture and cook, stirring often, until slightly thick, about 1 minute.

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