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