Tofu, Pork, and Vegetable Stir-Fry
This stir fry is made with lean pork, variety of vegetables, and Chinese seasonings. It' quick, easy and very tasty, serve it over a bed of rie, a great busy weeknight meal. 18
napa cabbage leaves
soy sauce, tamari
Cut tofu into ½-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.