Ma Po Tofu with Steamed Broccolini

from Cooking Light

1 14 oz package firm water-packed tofu, drained
1-2 T sriracha
1 1/2 T mirin (sweet rice wine)
1 T black bean garlic sauce
2 t sugar
1 cup chicken broth
1 T cornstarch
2 T less-sodium soy sauce
1 t chili oil
1 T canola oil
4 oz ground sirloin
1 T finely chopped garlic
2 t grated peeled fresh ginger
2 cups hot cookd long-grain white rice
8 oz steamed broccolini

1. Squeeze water out of tofu and cut into 1 in cubes.
2. Combine sriracha and next three ingredients. Combine broth and next three ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over med-high heat. Add beef; stir-fry 3 min. Add garlic and ginger; stir-fry 30 seconds. Add sriracha mixture; cook 1 min, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and broccolini.

Yield: 4 servings.