Tofu & vegetable stir-fry
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Tofu & vegetable stir-fry
  Tofu    Vegetables    Stir Fry  
Last updated 6/12/2012 1:26:51 AM. Recipe ID 61464. Report a problem with this recipe.
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      Title: Tofu & vegetable stir-fry
 Categories: China, Vegetables
      Yield: 4 Servings
           -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

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Recipe ID 61464 (Apr 03, 2005)

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