Ingredients:
| 20 ounces | Pineapple chunks, packed in juice (1 can) |
| 3 tablespoons | Ketchup |
| 2 tablespoons | Reduced sodium soy sauce |
| 2 tablespoons | Vinegar |
| 1 tablespoon | Corn starch |
| 2 tablespoons | Soybean oil, divided |
| 4 ounces | Lean pork loin, thinly sliced |
| 14 ounces | Extra firm tofu, drained and cut into 1/2-inch cubes |
| 4 cups | Broccoli florets, cut into 1/2-inch pieces |
| 1 | Red bell pepper, cut into 1-inch strips |
Description:
Soy seamlessly slips into all kinds of dishes without grabbing all the attention
Prep time: 10 minutes
Cook time: 15 minutes
Instructions:Drain pineapple, reserving juice. Mix pineapple juice, ketchup, vinegar, soy sauce and corn starch in small bowl; set aside.
Heat 1 teaspoon oil in large non-stick frying pan over medium high heat. Add pork, stirring constantly, for 2 minutes until cooked through; remove from pan.
Add 2 teaspoons oil to pan. Add tofu and cook, stirring occasionally, for 5 minutes until lightly browned; remove from pan.
Add remaining oil, broccoli and peppers to pan. Cook, stirring constantly, until just tender. Pour pineapple juice mixture into pan. Cook, stirring constantly, for 1 minute until mixture begins to thicken slightly. Add tofu, pork and pineapple. Cook until heated through.
Nutrition Per Serving: 1 1/2 cup serving - Calories 330, 23g Protein, 30g Carbohydrate, 5g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 15mg Cholesterol, 510mg Sodium
Serving Tips:
Serve with whole grain brown rice for additional fiber and vitamins.
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