Tofu and vegetable stir-fry

Tofu and vegetable stir-fry

Ingredients/Components

• sugar - 1/2 tsp
• water - 1/2 c
• clove garlic, minced - 1 item
• medium onion, chopped - 1 item
• cornstarch, divided - 2 Tbsp
• vegetable oil, divided - 2 Tbsp
• medium tomatoes, chopped - 2 item
• minced fresh ginger root - 2 tsp
• Kikkoman soy sauce - 4 Tbsp
• block tofu - 1/2 item
• boneless lean pork - 1/4 lb
• nappa Chinese cabbage or romaine lettuce - 1 lb

How to make tofu and vegetable stir-fry:

Cut tofu into 1/2-inch cubes; drain well on layers of paper towels. Separate and rinse cabbage; pat dry. Cut leaves crosswise into 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside.

Cut pork into thin slices, then strips. Combine remaining cornstarch, 1 tablespoon soy sauce, ginger, garlic and sugar in a bowl. Stir in pork.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and 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.

If using romaine, increase water to 2/3 cup.

Recipe categories: Low fat, Beans, Soy/tofu.