Pork and Tofu Stir-Fry with Soba
This one-dish recipe pairs lean pork loin and tofu with nutritious soba (buckwheat noodles), crunchy vegetables, and zesty Asian seasonings.
Prep Time:
30 mins
Total Time:
1 hr 6 mins
Servings:
4 servings
Ingredients
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2 tablespoons lite soy sauce
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1 tablespoon fresh orange juice
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1 tablespoon chopped garlic
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2 teaspoons grated fresh ginger
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1 teaspoon Asian sesame oil
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1 teaspoon cornstarch
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1/2 pound firm tofu, cut into thin strips
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1/2 pound boneless pork loin, trimmed and cut into thin strips
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6 tablespoons low-sodium chicken broth
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2 tablespoons rice wine vinegar
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2 tablespoons lite soy sauce
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1 teaspoon sugar
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2 teaspoons cornstarch
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1/2 pound soba (buckwheat noodles) or whole wheat spaghetti
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2 teaspoons vegetable oil, divided
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4 cups thinly sliced green cabbage
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1 red bell pepper, thinly sliced
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4 ounces shiitake mushrooms, stems removed and thinly sliced
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1 cup fresh bean sprouts
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1/4 cup fresh cilantro leaves, for garnish
Directions
1.
For the marinade combine 2 tablespoons soy sauce, 1 tablespoon orange juice, 1 tablespoon garlic, ginger, sesame oil and 1 teaspoon cornstarch in a small bowl. Remove 2 tablespoons to another small bowl. Toss tofu in bowl with the 2 tablespoons marinade. Toss pork in the other bowl with the remaining marinade. Cover bowls and marinate in the refrigerator 30 minutes.
2.
Meanwhile, for the sauce, combine chicken broth, rice wine vinegar, 2 tablespoons soy sauce, sugar and 2 teaspoons cornstarch in another small bowl.
3.
Start to cook noodles according to package directions.
4.
Heat 1 teaspoon of the vegetable oil in a 12-inch nonstick skillet over high heat. Add pork and cook, stirring, 1 to 2 minutes or until dark brown; transfer to a small bowl.
5.
Reduce heat to medium-high. Add remaining 1 teaspoon vegetable oil to skillet. Add cabbage, bell pepper and mushrooms; cook, stirring, 2 to 3 minutes or until lightly browned. Stir in sauce, pork and tofu with marinade. Cook 2 minutes or until mixture is heated through and sauce thickens.
6.
Drain noodles; divide among 4 serving plates. Top each serving with pork-tofu mixture and sprouts. Garnish with cilantro, if desired. Makes 4 servings.
Nutrition information
Calories 480, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 36 mg, Sodium 1154 mg, Carbohydrate 58 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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