Best Pork And Tofu Stir Fry With Soba Recipes

Sesame-Ginger Pork with Soba Noodles image

Provided by Robin Miller : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces soba noodles or whole-wheat spaghetti
4 teaspoons toasted sesame oil, divided
1 tablespoon minced pickled ginger
1 (1 1/4-pound) pork tenderloin, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 scallions (green and white parts), chopped
1 tablespoon sesame seeds
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/2 cup sliced water chestnuts, drained
1/4 cup chopped fresh cilantro leaves

Steps:

Cook the soba noodles according to the package directions. Drain and transfer to a large zip-top plastic bag. Add 2 teaspoons of the oil, seal the bag, and shake to coat the noodles.
Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add the ginger and cook, stirring, for 1 minute. Increase the heat to medium-high; add the pork, and cook, stirring, until browned on all sides, about 5 minutes total. Add the salt and pepper and stir to coat the pork. Add the scallions and sesame seeds and cook, stirring, for 1 minute. Add the broth and soy sauce reduce heat to medium, and simmer until the pork is cooked through, about 5 minutes. Remove from the heat and stir in the water chestnuts.
If you're stopping here:
Let cool to room temperature, then transfer the mixture to a large zip-top plastic bag or plastic container and refrigerate along with the bag of noodles for up to 3 days.
When you're ready to eat:
Combine the pork mixture and soba noodles in a large skillet set over medium heat and simmer for 5 minutes to heat through. You can also reheat the noodles and pork mixture together in the microwave for 3 to 5 minutes on HIGH. Meanwhile, chop the cilantro.
Remove from the heat, stir in the cilantro, and serve.

Pork and Tofu Stir Fry image

Provided by graciethebaker

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil or 1 tablespoon peanut oil
1/2 lb lean pork, finely chopped
2 teaspoons garlic, minced
1 teaspoon red pepper flakes (optional)
1 lb firm tofu (not silken tofu) or 1 lb soft tofu (not silken tofu)
2 ounces bamboo shoots (optional)
2 scallions, cut into 2 inch pieces
1/2 cup chicken stock
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 -1 1/2 teaspoon cornstarch
1 teaspoon chili-garlic sauce (optional)

Steps:

It is best to have everything prepped before starting.
Combine the stock, soy sauce, sesame oil, cornstarch, and chili-garlic sauce.
Heat wok or large frying pan to medium hot.
Add the oil, pork, garlic, and pepper flakes.
Stir frequently to prevent garlic from burning and cook until pork is cooked through and lightly browned.
Add the tofu and bamboo shoots and stir gently until heated through.
Only about 1 minute.
Stir the sauce one last time and pour into wok or pan.
Stir gently until sauce is thickened and the tofu and pork is totally covered by sauce.
Top with scallions.
Eat alongside or over steamed rice and with an Asian veggie.
Yum!