Recipe - Almond Tofu

One half cup Roasted Almonds
2 pound Firm Tofu; 3/4" Pieces
One fourth cup Soy Sauce
1 tablespoon Peanut Butter
1 teaspoon Onion Powder
One fourth teaspoon Garlic Powder
3 tablespoon 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 tablespoon Fresh Ginger Root; Grated Or
1 Tbs Ginger Powder
2 cup Cold Water
One fourth cup Soy Sauce
2 tablespoon Cornstarch
Cooked Rice

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 crisptender 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 JEWISHFOOD digest by Sheryl Donner boxermom@iowacity.net
on Dec 24, 1998, converted by MM_Buster v2.0l.