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

 * 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.