Ingredients Edit

Directions Edit

  1. Cut tofu into ½-inch cubes; drain well on several layers of paper towels.
  2. Separate and rinse cabbage; pat dry.
  3. Cut leaves crosswise into 1-inch strips; set aside.
  4. Blend water, 1 tablespoon cornstarch and 3 tablespoons soy sauce; set aside.
  5. Cut tofu into thin slices, then into thin strips.
  6. Combine remaining 1 tablespoon cornstarch and 1 tablespoon soy sauce, ginger, garlic and sugar in small bowl; stir in tofu.
  7. Heat 1 tablespoon oil in hot wok or large skillet over high heat.
  8. Heat remaining 1 tablespoon oil in same pan.
  9. Add onion; stir-fry 2 minutes.
  10. Add cabbage; stir-fry 1 minute.
  11. Add tomatoes; tofu, and soy sauce mixture.
  12. Cook and stir gently until sauce boils and thickens.
  13. Gently fold in tofu; heat through.

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