Tofu & vegetable stir-fry Recipe

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Tofu & vegetable stir-fry

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Stir-fry, Tofu, Vegetables	Rating:	0
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Ingredients:

		-JUDI M. PHELPS (GPHELPS1)
1/2		Block tofu
1	lbs	Napa (chinese cabbage)
1/2	cup	Water
2	tbsp	Cornstarch, divided
4	tbsp	Kikkoman soyce sauce, divided
1/4	lbs	Boneless lean pork
2	tsp	Fresh ginger, minced
1		Clove garlic, minced
1/2	tsp	Sugar
2	tbsp	Vegetable oil, divided
1	med	Onion, chunked
2	med	Tomatoes, chunked

Procedures:

1	Cut tofu into ?inch cubes; drain well on several layers of paper towels.
2	Separate and rinse cabbage; pat dry.
3	Cut leaves crosswise into 1-inch strips; set aside.
4	Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside.
5	Cut pork into thin slices, then into thin strips.
6	combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in pork.
7	Heat 1 tablespoon oil in hot wok or large skillet over high heat.
8	Add pork and stir-fry 2 minutes; remove.
9	Heat remaining 1 tablespoon oil in same pan.
10	Add onion; stir-fry 2 minutes.
11	Add cabbage; stir-fry 1 minute.
12	Add tomatoes; pork, and soy sauce mixture.
13	Cook and stir gently until sauce boils and thickens.
14	Gently fold in tofu; heat through.