Tofu and Vegetable Stir-fry

== Ingredients ==
* 1 lb napa (Chinese cabbage)
* ½ cup water
* 2 tbsp cornstarch — divided
* 4 tbsp Kikkoman soy sauce— divided
* ¼ lb tofu
* 2 tsp fresh ginger — minced
* 1 clove garlic — minced
* ½ tsp sugar
* 2 tbsp vegetable oil — divided
* 1 medium onion — chunked
* 2 medium tomatoes — chunked
== Directions ==
# Cut tofu into ½-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 tofu 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 tofu.
# Heat 1 tablespoon oil in hot wok or large skillet over high heat.
# Heat remaining 1 tablespoon oil in same pan.
# Add onion; stir-fry 2 minutes.
# Add cabbage; stir-fry 1 minute.
# Add tomatoes; tofu, and soy sauce mixture.
# Cook and stir gently until sauce boils and thickens.
# Gently fold in tofu; heat through.
Category:Omani Vegetarian
Category:Napa cabbage Recipes
Category:Garlic Recipes
Category:Ginger Recipes
Category:Tofu Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Recipes that need photos