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Tofu & Vegetable Stir-fryvegetables, china 1/2 block tofu 1 lb napa (chinese cabbage) 1/2 cup water 2 tablespoon cornstarch; divided 4 tablespoon kikkoman soyce sauce; divided 1/4 lb boneless lean pork 2 teaspoon fresh ginger; minced 1 clove garlic; minced 1/2 teaspoon sugar 2 tablespoon vegetable oil; divided 1 medium onion; chunked 2 medium tomatoes; chunked Cut tofu into 1/2-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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