Ma Po Tofu

I really like PF Chang's Ma Po Tofu, but once again, the closest one is about 45 miles away, so I searched the internet for a copycat recipe. I found this one and adapted it to make my own.

1 block tofu, medium firm or firm
2 tablespoons canola oil
1 tsp chili paste
1 tsp miso
1 cup chicken or vegetable stock
1 tbs hoisin sauce
2 teaspoons granulated sugar
2 teaspoons soy sauce
2 scallions, chopped
1 tablespoons cornstarch
2 tablespoons water

Put about two inches of water in a pan over medium high heat. Cut tofu into 1 inch pieces and add to water. Cook in hot, but not boiling water, for about 3 minutes. Drain.

In a wok (or a large pan if you don't have one), heat oil over medium heat. Mix chili paste, miso and a little water to make a paste. Add to oil and then add drained tofu, cook for about 1 minute, or until tofu begins to brown slightly.

In a small bowl, combine hoisin, sugar, 2 tsp soy sauce, and scallions. Add to tofu along with broth. Cook for about 5 minutes.

Mix cornstarch and water and add to tofu, stir to mix in with sauce and simmer until thickened.

Serve with rice and steamed broccoli.