Almond Tofu Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Peanut butter | 2 Tablespoon | |
| Garlic powder | 1/4 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Tofu | 2 Pound, diced | |
| Vegetable oil | 2 Tablespoon | |
| Peanut oil | 2 Tablespoon | |
| Green bell pepper | 1 To taste, diced | |
| 6-8 green onions, cut into 1 inch lengths | ||
| 1 cup celery, cut into 1 inch lengths | ||
| Water chestnuts | 5 Ounce, sliced | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Almonds | 1/2 Cup (16 tbs), roasted | |
Directions
In a bowl, mix first 5 ingredients.
Add tofu.
Marinate 2 hours, stirring occasionally.
In a skillet, heat vegetable oil.
Pour in tofu and marinade.
Cook tofu until all liquid is absorbed.
In a second skillet, heat peanut oil.
Cook vegetables and water chestnuts " al dente ".
Meanwhile, dilute corn starch in water and soy sauce.
Pour over vegetables, mixing well.
Over low heat, continue cooking until sauce thickens.
Add tofu and almonds.
Add tofu.
Marinate 2 hours, stirring occasionally.
In a skillet, heat vegetable oil.
Pour in tofu and marinade.
Cook tofu until all liquid is absorbed.
In a second skillet, heat peanut oil.
Cook vegetables and water chestnuts " al dente ".
Meanwhile, dilute corn starch in water and soy sauce.
Pour over vegetables, mixing well.
Over low heat, continue cooking until sauce thickens.
Add tofu and almonds.
Chef
