A Japanese-style pork and tofu dish with ginger, garlic and reduced-sodium soy sauce. Kidney friendly and flavorful.
Cuisine type: Asian
Ingredients
Yield:
Yield
12 Servings
- 1½ pounds lean boneless pork, such as pork loin, cut into 1-inch strips
- 1 tablespoon vegetable oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1½ cups sliced yellow or round onion
- 2 tablespoons reduced-sodium soy sauce
- ¼ cup granulated sugar
- ¼ cup water
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Directions
Nutritional Information Prep: 15 min, Cook: 20 min, Total: 35 min
- Cut the pork into 1-inch strips. Drain the tofu and cut it into cubes.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the ginger and garlic. Cook for 1 to 2 minutes, stirring often.
- Add the pork and stir-fry until browned and cooked through.
- Add the sliced onion and cook until it is almost translucent and tender.
- Stir in the reduced-sodium soy sauce, sugar and water. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 to 10 minutes.
- Gently add the tofu and cook just until heated through, taking care not to break the cubes.
- Stir in the green onions, remove from the heat and serve hot.
Additional Instructions
Choose reduced-sodium soy sauce to help limit sodium. When selecting tofu, check the ingredient list and choose a product without phosphorus additives when possible.
Serving size: 3/4 Cup
- Calories: 258 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 1 g
- Total Sugars: 6 g
- Protein: 15 g
- Fat: 17 g
- Saturated Fat: 4 g
- Sodium: 76 mg
- Potassium: 240 mg
- Calcium: 115 mg
- Phosphorus: 197 mg
