Yield: 4 Servings
|\N \N||-JUDI M. PHELPS (GPHELPS1)|
|½ \N||Block tofu|
|1 pounds||Napa (chinese cabbage)|
|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|
|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