Too Salty Ma Po Tofu
So I had this jar of Ma Po Tofu sauce that I used the other day, (I bought it before I learned how easy it is to make from scratch), added one pound ground pork, sautéed, and one pound cubed tofu as per the instructions. It is so salty as to be inedible, even just using a tiny bit with rice. I hate to throw it away, I'm looking for ideas to remove the saltiness, or reduce it by adding something.
Any ideas are welcome.