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Vegetable, Tofu And Pork Stir-Fry

main dishes, pork

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

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.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:30

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