Tofu & Vegetable Stir Fry
|Napa chinese cabbage/Romaine lettuce||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon, divided|
|Soy sauce||4 Tablespoon, divided|
|Boneless lean pork||1⁄4 Pound|
|Minced ginger root||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon, divided|
|Onion||1 Medium, chunked|
|Tomatoes||2 Medium, 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.