Tofu and Vegetable Stir-fry

Ingredients

 * 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

Directions

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