Tofu adds extra protein to this pork and vegetable recipe. It's seasoned with a light Asian sauce that's lower in sodium than bottled stir-fry sauce.

Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees F oven about 5 minutes or until golden, shaking pan once or twice.

Nutrition Facts

1 1/2 cups
236 calories; protein 24.2g; carbohydrates 13.4g; dietary fiber 2.4g; sugars 1.7g; fat 7.9g; saturated fat 1.2g; cholesterol 31mg; vitamin a iu 530.9IU; vitamin c 22.9mg; folate 25.6mcg; calcium 169.7mg; iron 3.1mg; magnesium 96.2mg; potassium 419.4mg; sodium 457.2mg.

3 lean protein, 1 vegetable, 1/2 other carbohydrate