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Tofu & Vegetable Stir Fry

American.foodie's picture
Tofu and vegetable stir fry is a meaty stir fry made along with pork strips. Wok cooked with veggies like chinese cabbage, onion, tomatoes and flavored with garlic, ginger root and soy sauce, this stir fry is excellent with noodles or rice and is esily prepared.
Ingredients
  Tofu block 1⁄2
  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
  Sugar 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon, divided
  Onion 1 Medium, chunked
  Tomatoes 2 Medium, chunked
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pork

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