-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 through. Source: Best Recipes, Kikkoman ~--- Uploaded by Judi Phelps