Tofu & vegetable stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (GPHELPS1) | ||
| ½ | Block tofu | |
| 1 | pounds | Napa (chinese cabbage) |
| ½ | cup | Water |
| 2 | tablespoons | Cornstarch; divided |
| 4 | tablespoons | Kikkoman soyce sauce;divided |
| ¼ | pounds | Boneless lean pork |
| 2 | teaspoons | Fresh ginger; minced |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Vegetable oil; divided |
| 1 | medium | Onion; chunked |
| 2 | mediums | Tomatoes; chunked |
Directions
Cut tofu into ½-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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