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Pork and Tofu Stir-Fry with Soba

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, C, E
    MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon fresh orange juice

    2. 1 tablespoon chopped garlic

    3. 2 teaspoons grated fresh ginger

    4. 1 teaspoon Asian sesame oil

    5. 1 teaspoon cornstarch

    6. 1/2 pound firm tofu, cut into thin strips

    7. 1/2 pound boneless pork loin, trimmed and cut into thin strips

    8. 6 tablespoons low-sodium chicken broth

    9. 2 tablespoons rice wine vinegar

    10. 2 tablespoons lite soy sauce

    11. 1 teaspoon sugar

    12. 2 teaspoons cornstarch

    13. 1/2 pound soba (buckwheat noodles) or whole wheat spaghetti

    14. 2 teaspoons vegetable oil, divided

    15. 4 cups thinly sliced green cabbage

    16. 1 red bell pepper, thinly sliced

    17. 4 ounces shiitake mushrooms, stems removed and thinly sliced

    18. 1 cup fresh bean sprouts

    19. 1/4 cup fresh cilantro leaves, for garnish

    Instructions Jump to Ingredients ↑

    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.

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