Tofu & Vegetable Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS, GPHELPS1
1/2 Block: tofu,
1 lbs: Napa, chinese cabbage
1/2 cup: Water,
2 tbsp: Cornstarch, divided
4 tbsp: Kikkoman soyce sauce, divided
1/4 lbs: Boneless lean pork,
2 tsp: Fresh ginger, minced
1 Clove: garlic, minced
1/2 tsp: Sugar,
2 tbsp: Vegetable oil, divided
1 medium: Onion, chunked
2 medium: Tomatoes, 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.
Source: Best Recipes, Kikkoman
~---
Uploaded by Judi Phelps
Source from luhu.jp
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
Source from luhu.jp