Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 2
Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light December 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to directions.

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  • Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

  • Heat oil in a wok over high heat. Add tofu; stir-fry 3 minutes. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 4 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly. Serve over rice.

Nutrition Facts

342 calories; fat 14.3g; saturated fat 3.8g; mono fat 2.7g; poly fat 4.6g; protein 23.3g; carbohydrates 27.8g; fiber 0.3g; cholesterol 43mg; iron 2.3mg; sodium 562mg; calcium 78mg.
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