Serves 6

1 pound extra-firm tofu

1 tablespoon canola oil

4 ounces pork tenderloin or boneless pork chop cut into ¼-inch strips

1/2 cup sliced scallions

2 tablespoons minced garlic

1 tablespoon minced ginger

2 1/2 tablespoons soy sauce

1/2 pound broccoli florets, cut into small pieces

1 onion, halved and sliced

1 red bell pepper, stemmed, seeded, cut into ¼-inch strips

• Drain and rinse tofu, then dry thoroughly. Cut tofu crosswise into ½-inch slices, then lengthwise into 1-inch strips. Set aside.

• Heat the oil in a skillet or wok over high heat until it shimmers.

• Add the pork; stir-fry until browned on all sides and no longer pink in the center, about 5 minutes. Transfer it to a plate.

• Add tofu to wok and cook until browned on both sides. Add scallions, garlic and ginger and stir-fry for 1 minute.

• Add pork and remaining ingredients; stir-fry until vegetables are tender, about 3 minutes.

Nutrition information per serving: 158 cal.; 7 g fat(1 g sat); 13 mg chol.; 10 g carb.; 17 g pro.; 4 g fiber; 530 mg sodium.