Pork Stir Fry

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Low Fat Vegetable Tofu and Pork Stir-Fry

Low Fat Vegetable Tofu And Pork Stir-Fry


  • 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


  1. To remove excess water from tofu, place between two double layers of paper towel and set on a plate.
  2. Put another plate on top; weight with a heavy pan.
  3. Let stand at room temperature for 15 minutes.
  4. Meanwhile, begin cooking rice according to package directions.
  5. Remove tofu and cut crosswise into 1/2-inch slices, then lengthwise into 1-inch pieces.
  6. Cut pork into 1/4-inch-thick slices, then cut slices into 1/4-inch-wide strips.
  7. In large skillet, over high heat, heat oil.
  8. Add pork and saute about 5 minutes, or until no longer pink in the center.
  9. Transfer pork to a plate.
  10. Add tofu to skillet; cook about 3 minutes per side, or until browned on both sides.
  11. Add green onions, garlic and ginger; saute for 1 minute.
  12. Add soy sauce, vegetables and the reserved pork.
  13. Saute about 3 minutes, or until vegetables are just tender.
  14. Serve the stir-fry spooned over the rice.
  15. Note: To slice pork easily, put in freezer for about 15 minutes to stiffen slightly.
  16. For a vegetarian version, omit pork.
  17. Per serving: About 352 calories, 21g protein, 46g carbohydrate, 10g fat, 26% calories from fat, 11mg cholesterol, 470mg sodium, 4g fiber

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