Ma Po Tofu

The picture does not do this dish justice.  It was delicious!  Like most things I concoct it started as a recipe from Cooking Light April 2010 but took on a life of its own when I got to it.  If you are cooking for someone who is unsure of tofu be sure to press and drain it and sear it on all sides so its not mushy.
Makes 4 normal size portions

1 7 ounce block of firm water packed tofu
2 Tbsp Sriracha
1.5 Tbsp mirin
1 tsp sugar
1 cup low sodium chicken broth
1 Tbsp cornstarch
2 Tbsp low sodium soy sauce
1 tsp chili oil (I was not buying a whole bottle for 1 tsp, researched a great sub, let red pepper flakes soak in a bit of olive oil for as long as you want)
1 Tbsp oil of choice(I used olive)
8 ounces ground sirloin
1 Tbsp finely chopped garlic
2 tsp grated peeled fresh ginger
2 cups of diced vegetables ( I had a big bowl of trader Joe's fresh mixed vegetables that needed to be used up and just stir fried them but carrots, snow peas, sprouts, any Asian type veggie will work)
2 cups hot cooked Barley or rice of choice

Slice block of tofu into 3 even pieces and wrap in paper towel.  Set heavy pan or cutting board on top for 30 minutes to drain.
Combine Sriracha, mirin, and sugar in small bowl.
Combine broth, cornstarch, soy sauce, and chili oil in another bowl.
Cut tofu into 1 inch squares. 
Add oil to pan over med high heat and stir fry tofu until golden on all sides.
In separate pan brown ground sirloin, about half way through browning add garlic and ginger.  When almost done add stir fry veggies and quickly cook.
Add Sriracha mixture, cook 1 minute.  Add broth mixture, bring to a boil and cook 1 minute.
Add in tofu, stir to combine and serve over starch of your choice.