Nutrition per serving may change if servings are adjusted.
1 ounce dried shiitake mushrooms
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
8 ounces lean boneless pork, cut into thin bite-size strips
2 tablespoons grated fresh ginger
1 large clove garlic, minced
⅛ teaspoon cayenne pepper
½ cup sliced scallions
1 (14 to 16 ounce) package extra-firm tub-style tofu, cut into 1-inch cubes
2 cups fresh pea pods, strings and tips removed
1 teaspoon toasted sesame oil
2 cups hot cooked brown rice (optional)
2 teaspoons sesame seeds, toasted (see Tip) (optional)
Place dried mushrooms in a medium bowl; add enough boiling water to cover. Let stand for 30 minutes. Drain, reserving 1 cup of the soaking liquid. Strain the reserved soaking liquid. Cut off the tough stems of the mushrooms and discard. Slice the mushroom caps; set aside.
Combine the reserved soaking liquid, the soy sauce, cornstarch, and rice vinegar in a small bowl; stir well to dissolve the cornstarch.
Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat the skillet over medium-high heat. Cook pork in the hot skillet for 2 to 3 minutes or until no longer pink. Add ginger, garlic, and cayenne pepper; cook and stir for 15 seconds. Add scallions and the chopped mushrooms; cook and stir for 30 seconds.
Stir the cornstarch mixture and add to the skillet; cook and stir until boiling. Add tofu cubes, pea pods, and sesame oil. Cook, stirring gently, for 2 to 3 minutes or until heated through. If desired, serve with hot cooked rice and sprinkle with sesame seeds.
Tip: To toast sesame seeds, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven about 5 minutes or until golden, shaking pan once or twice.