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