Pork and Tofu Stir-Fry

1 pound lean, boneless pork, all visible fat removedMarinade2 tablespoons minced fresh gingerroot or 1 teaspoon ground ginger1 tablespoon low-sodium chicken broth1 tablespoon dry sherry (optional)1 tablespoon low-sodium soy sauce2 cloves garlic, minced, or 1 teaspoon bottled minced garlicSauce 1/2 cup water1 tablespoon Worcestershire sauce1 tablespoon honey1 tablespoon cornstarch2 teaspoons low-sodium soy sauceStir-fry8 ounces reduced-fat firm tofu2 teaspoons vegetable oil, divided20 fresh snow peas, trimmed1 cup thinly sliced red cabbage (3-4 ounces)1 small green bell pepper, cut into 1-inch strips1 small red or yellow bell pepper, cut into 1-inch strips1 small onion, cut into wedges6 green onions, (green and white parts), sliced diagonally2 celery stalks, sliced diagonally10-12 cherry tomatoes, halvedSlice pork into 1-inch strips.In a large bowl, combine all marinade ingredients; add sliced pork and stir to coat. Set aside.In a small bowl, combine all sauce ingredients. Stir to blend. Set aside.Pour liquid from tofu. Drain. Place tofu on a double layer of paper towels. Pat dry. Cut into 1/2-inch cubes.In a large nonstick skillet or wok, heat 1 teaspoon oil over high heat. Add vegetables and stir-fry for 2 minutes. Remove vegetables from pan. Set aside.Using the same skillet, heat 1 teaspoon oil and stir-fry tofu 1 to 2 minutes, or until light golden-brown. Remove and set aside with vegetables.Add pork and marinate. Stir-fry until meat loses its pink color.Stir in tomatoes and reserved sauce; cook until sauce starts to bubble and thicken. Add reserved vegetables and heat thoroughly, 1 to 2 minutes.Serves six.Nutrition values per serving: 207 calories, 8 g fat (2 g saturated), 12 g carbohydrates, 21 g protein, 50 mg cholesterol, 256 mg sodium."The American Heart Association Low Fat, Low Cholesterol Cookbook" (1997 Clarkson Potter)