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.