Low Fat Vegetable Tofu And Pork Stir-fry Recipe

Ingredients

l6 ounces firm tofu

1 1/2 cups raw rice

4 ounces pork tenderloin

-- or boneless loin chops

1 tablespoon vegetable oil

1/2 cup sliced green onions

2 tablespoons minced fresh garlic

1 tablespoon minced fresh ginger

-- or more to taste

2 1/2 tablespoons soy sauce

l6 ounces fresh vegetable stir-fry mix

Method

1.To remove excess water from tofu, place between two double layers of paper towel and set on a plate.

Put another plate on top; weight with a heavy pan.

Let stand at room temperature for 15 minutes.

Meanwhile, begin cooking rice according to package directions.

2.Remove tofu and cut crosswise into 1/2-inch slices, then lengthwise into 1-inch pieces.

Cut pork into 1/4-inch-thick slices, then cut slices into 1/4-inch-wide strips.

3.In large skillet, over high heat, heat oil.

Add pork and sauté about 5 minutes, or until no longer pink in the center.

Transfer pork to a plate.

Add tofu to skillet; cook about 3 minutes per side, or until browned on both sides.

Add green onions, garlic and ginger; sauté for 1 minute.

Add soy sauce, vegetables and the reserved pork.

Sauté about 3 minutes, or until vegetables are just tender.

4.Serve the stir-fry spooned over the rice.

Note: To slice pork easily, put in freezer for about 15 minutes to stiffen slightly.

For a vegetarian version, omit pork.

Per serving: About 352 calories, 21g protein, 46g carbohydrate, 10g fat, 26% calories from fat, 11mg cholesterol, 470mg sodium, 4g fiber.

Cooks Comments and Tips