Vegetable Tofu and Pork Tenderloin Stir Fry
Elevate your weeknight dinners with this vibrant and nutrient-packed Vegetable Tofu and Pork Tenderloin Stir Fry! A delightful combination of tender pork, crispy tofu, and a medley of colorful vegetables like broccoli, red bell pepper, and carrots ensures every bite is bursting with flavor and texture. The savory stir-fry sauce, made with soy sauce, oyster sauce, and fragrant sesame oil, coats each ingredient perfectly, while garlic and ginger provide an aromatic depth. Quick to prepare in just 35 minutes, this versatile dish can be served over steamed rice, noodles, or enjoyed on its own. Perfect for busy evenings, this recipe is a wholesome, protein-rich meal that doesn't compromise on taste or ease.
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Recipe Information
Ingredients
- 300 g Pork tenderloin
- 200 g Firm tofu
- 200 g Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 3 large Garlic cloves
- 1 inch Ginger
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil
- 1 tbsp Cornstarch
- 0.25 cup Water
- 2 Green onions
- to taste Salt
- to taste Black pepper
Instructions
Slice the pork tenderloin into thin strips and set aside.
Cut the tofu into bite-sized cubes. Pat dry with a paper towel to remove excess moisture.
Chop the broccoli into small florets, thinly slice the red bell pepper, and julienne the carrot. Mince the garlic and finely grate the ginger.
Mix the soy sauce, oyster sauce, sesame oil, and water in a small bowl to make the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden on all sides, about 5-7 minutes. Remove and set aside.
Add another 1 tablespoon of vegetable oil to the same skillet. Add the pork and season lightly with salt and black pepper. Stir-fry until the pork is browned and cooked through, about 3-4 minutes. Remove and set aside with the tofu.
In the same skillet, add the broccoli, red bell pepper, carrot, garlic, and ginger. Stir-fry for 3-4 minutes, until vegetables are crisp-tender.
Return the cooked pork and tofu to the skillet with the vegetables.
Pour the stir fry sauce over everything and toss to coat evenly.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
Taste and adjust seasoning if needed. Garnish with chopped green onions.
Serve immediately over steamed rice, noodles, or on its own.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.1 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 396 mg | 30% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
