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How To make Tofu& Vegetable Stir Fry

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-JUDI M. PHELPS (GPHELPS1) 1/2 Block tofu
1 lb Napa (chinese cabbage)
1/2 c Water
2 tb Cornstarch

divided
4 tb Kikkoman soyce sauce :

divided
1/4 lb Boneless lean pork
2 ts Fresh ginger

minced
1 Clove garlic :

minced
1/2 ts Sugar
2 tb Vegetable oil

divided
1 md Onion :

chunked
2 md Tomatoes -- chunked
Cut tofu into 1/2-inch cubes; drain well on several layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1-inch strips; set aside. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside. Cut pork into thin slices, then into thin strips. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion; stir-fry 2 minutes. Add cabbage; stir-fry 1 minute. Add tomatoes; pork, and soy sauce mixture. Cook and stir gently until sauce boils and thickens. Gently fold in tofu; heat through. Source: Best Recipes, Kikkoman ~--- Uploaded by Judi Phelps

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