Tofu And Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Archived, China, Vegetables | 4 | Servings |
INGREDIENTS
| JUDI M. PHELPS GPHELPS1 | ||
| 1/2 | Block tofu | |
| 1 | lb | Napa, chinese cabbage |
| 1/2 | c | Water |
| 2 | T | Cornstarch, divided |
| 4 | T | Kikkoman soyce sauce, divided |
| 1/4 | lb | Boneless lean pork |
| 2 | t | Fresh ginger, minced |
| 1 | Clove garlic, minced | |
| 1/2 | t | Sugar |
| 2 | T | Vegetable oil, divided |
| 1 | Onion, chunked | |
| 2 | Tomatoes, chunked |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 154
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 17.6mg
Sodium: 99.3mg
Potassium: 242.2mg
Carbohydrates: 9.4g
Fiber: 1.1g
Sugar: 3g
Protein: 5.8g