Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS (GPHELPS1)
1/2 Block tofu
1 lb Napa (chinese cabbage)
1/2 c Water
2 tb Cornstarch; divided
4 tb Kikkoman soyce sauce;divided
1/4 lb Boneless lean pork
2 ts Fresh ginger; minced
1 Clove garlic; minced
1/2 ts Sugar
2 tb Vegetable oil; divided
1 md Onion; chunked
2 md 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

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Uploaded by Judi Phelps

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