1 cup beef broth
1 tbsp cornstarch
2 tbsp water
1 tsp brown sugar
2 tbsp oil
1/2 lb lean ground beef
1 clove garlic minced
2 cup shredded Chinese cabbage
1/2 lb tofu, cut into 1/2" cubes
3 cup hot cooked rice
2 green onions with tops, sliced

Bring broth to a boiling medium sauce pan. Combine cornstarch and water in a small bowl. Set aside.
Heat oil in wok over high heat. Add beef. Stir fry until no longer pink, breaking larger pieces with a wooden spoon.Add garlic and Chinese cabbage.Stir fry about 1 minute.
Reduce heat and add broth mixture, stir until thickened. Add tofu, gently stir until heated, about 1 minute. Spoon tofu mixture over rice and garnish with green onions