PORK AND TOFU STIR-FRY WITH SOBA

PORK AND TOFU STIR-FRY WITH SOBA image

Yield 4 servings

Number Of Ingredients 20

2 tablespoons lite soy sauce
1 tablespoon fresh orange juice
1 tablespoon chopped garlic
2 teaspoons grated fresh ginger
1 teaspoon Asian sesame oil
1 teaspoon cornstarch
1/2 pound firm tofu, cut into thin strips
1/2 pound boneless pork loin, trimmed and cut into thin strips
6 tablespoons low-sodium chicken broth
2 tablespoons rice wine vinegar
2 tablespoons lite soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
1/2 pound soba (buckwheat noodles) or whole wheat spaghetti
2 teaspoons vegetable oil, divided
4 cups thinly sliced green cabbage
1 red bell pepper, thinly sliced
4 ounces shiitake mushrooms, stems removed and thinly sliced
1 cup fresh bean sprouts
1/4 cup fresh cilantro leaves, for garnish

Steps:

1 For the marinade combine 2 tablespoons soy sauce, 1 tablespoon orange juice, 1 tablespoon garlic, ginger, sesame oil and 1 teaspoon cornstarch in a small bowl. Remove 2 tablespoons to another small bowl. Toss tofu in bowl with the 2 tablespoons marinade. Toss pork in the other bowl with the remaining marinade. Cover bowls and marinate in the refrigerator 30 minutes. 2 Meanwhile, for the sauce, combine chicken broth, rice wine vinegar, 2 tablespoons soy sauce, sugar and 2 teaspoons cornstarch in another small bowl. 3 Start to cook noodles according to package directions. 4 Heat 1 teaspoon of the vegetable oil in a 12-inch nonstick skillet over high heat. Add pork and cook, stirring, 1 to 2 minutes or until dark brown; transfer to a small bowl. 5 Reduce heat to medium-high. Add remaining 1 teaspoon vegetable oil to skillet. Add cabbage, bell pepper and mushrooms; cook, stirring, 2 to 3 minutes or until lightly browned. Stir in sauce, pork and tofu with marinade. Cook 2 minutes or until mixture is heated through and sauce thickens. 6 Drain noodles; divide among 4 serving plates. Top each serving with pork-tofu mixture and sprouts. Garnish with cilantro, if desired.