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Tofu, Pork, and Vegetable Stir-Fry

 

This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal.
18

Yield

6

servings

Prep

20

min

Cook

15

min

Ready

35

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

½ cup tofu
block
1 pound napa cabbage leaves
*
½ cup water
2 tablespoons cornstarch
divided
4 tablespoons soy sauce, tamari
¼ pound pork loin
lean
*
2 teaspoons ginger
fresh
1 x garlic cloves
minced
*
½ teaspoon sugar
2 tablespoons vegetable oil
divided
1 medium onions
chunked
2 medium tomatoes
chunked

Directions

Cut tofu into ½-inch cubes; drain well on several layers of paper towels.

Separate and rinse cabbage; pat dry.

Cut leaves crosswise into 1-inch strips; set aside.

Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside.

Cut pork into thin slices, then into thin strips.

Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork.

Heat 1 tablespoon oil in hot wok or large skillet over high heat.

Add pork and stir-fry 2 minutes; remove.

Heat remaining 1 tablespoon oil in same pan.

Add onion; stir-fry 2 minutes.

Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture.

Cook and stir gently until sauce boils and thickens.

Gently fold in tofu; heat through.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 8457% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 607mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 11%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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