Best Vegetable Tofu And Pork Tenderloin Stir Fry Recipes

TOFU AND PORK STIR-FRY

Tofu and Pork Stir-Fry image

Provided by Alex Guarnaschelli

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 tablespoons canola oil
1 pound firm tofu, cut into 1-inch cubes
2 teaspoons coriander seeds, lightly crushed
1 pound ground pork
Kosher salt
1/2 teaspoon crushed red pepper flakes
4 large cloves garlic, thinly sliced
2 scallions, thinly sliced
1 cup snow peas
2 red bell peppers, seeded and cut into 1-inch strips
2 tablespoons low-sodium soy sauce, plus more as needed
1 scant tablespoon honey
1 small knob fresh ginger, grated
Zest and juice of 1 large lemon
1 tablespoon rice vinegar or red wine vinegar

Steps:

Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

PORK TENDERLOIN STIR-FRY

Pork Tenderloin Stir-Fry image

A flavorful stir-fry doesn't have to feed an army, as this delicious serves-two version proves. From Aylmer, Ontario, Shelly McCallum writes, "This combination of tender meat and crunchy vegetables is so satisfying."

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/2 pound pork tenderloin, thinly sliced
2 teaspoons vegetable oil
4 fresh mushrooms, sliced
3 green onions, sliced
1/4 cup frozen peas
3/4 cup thinly sliced cabbage
4 ounces canned bean sprouts
2 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon sugar
1 tablespoon soy sauce
Hot cooked rice

Steps:

In a large skillet, stir-fry pork in oil until no longer pink. Add the mushrooms, onions and peas; stir-fry for 1 minute. Add the cabbage, bean sprouts, garlic, ginger and sugar; stir-fry for 2 minutes. Stir in soy sauce. Serve with rice.

Nutrition Facts : Calories 254 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

VEGETABLE PORK STIR-FRY

Vegetable Pork Stir-Fry image

Make and share this Vegetable Pork Stir-Fry recipe from Food.com.

Provided by Dancer

Categories Pork

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

Slice pork across the grain into 1/8-inch strips.
Brown pork strips in oil in large skillet over medium-high heat.
Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch.
Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.