| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Tofu |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Roasted Almonds |
| 2 |
lb |
Firm Tofu; 3/4" Pieces |
| 1/4 |
c |
Soy Sauce |
| 1 |
tb |
Peanut Butter |
| 1 |
ts |
Onion Powder |
| 1/4 |
ts |
Garlic Powder |
| 3 |
tb |
Oil |
| 1 |
lg |
Green Bell Pepper; 1" Pieces |
| 6 |
|
Green Onions; Cut 1 1/2" Pieces |
| 3 |
|
Stalks Celery; 1" Pieces |
| 1 |
|
8 Oz Can Water Chestnuts; Sliced |
| 1 |
tb |
Fresh Ginger Root; Grated Or 1 Tbs Ginger Powder |
| 2 |
c |
Cold Water |
| 1/4 |
c |
Soy Sauce |
| 2 |
tb |
Cornstarch |
|
|
Cooked Rice |
INSTRUCTIONS
1. Whip together soy sauce, peanut butter, onion powder, garlic
powder than add tofu cubes.
2. In the 2 Tbl. oil, brown the tofu mixture mixture over medium heat
until liquid is absorbed.
3. In another pan saute together only until crisp-tender the 1 Tbl.
oil, green pepper, green onions, celery, water chestnuts and ginger.
4. While the vegetables are cooking shake in jar or blender the
water, soy sauce and cornstarch.
5. When the vegetables are crisp tender, pour the mixture over them
and continue simmering until thickened.
6. Add the browned tofu and roasted almonds. Mix together well and
serve over rice.
Recipe by: Amy
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Dec 24, 1998, converted by MM_Buster v2.0l.
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