Tofu & vegetable stir-fry

Yield: 4 Servings

Measure Ingredient
\N \N -JUDI M. PHELPS (GPHELPS1)
½ \N 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 \N Clove garlic; minced
½ teaspoon Sugar
2 tablespoons Vegetable oil; divided
1 medium Onion; chunked
2 mediums Tomatoes; chunked

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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