Servings: 4
Ingredients
- 1/2 c. Roasted Almonds
- 2 lb Hard Tofu, 3/4" Pcs
- 1/4 c. Soy Sauce
- 1 Tbsp. Peanut Butter
- 1 tsp Onion Pwdr
- 1/4 tsp Garlic Pwdr
- 3 Tbsp. Oil
- 1 lrg Green Bell Pepper, 1" Pcs
- 6 x Green Onions, Cut 1 1/2" Pcs
- 3 stalk Celery, 1" Pcs
- 1 x 8 Ounce Can Water Chestnuts, Sliced
- 1 Tbsp. Fresh Ginger Root, Grated Or possibly 1 Tbs Ginger Pwdr
- 2 c. Cool Water
- 1/4 c. Soy Sauce
- 2 Tbsp. Cornstarch Cooked Rice
Directions
- 1. Whip together soy sauce, peanut butter, onion pwdr, garlic pwdr than add in tofu cubes.
- 2. In the 2 Tbsp.. oil, brown the tofu mix mix over medium heat till liquid is absorbed.
- 3. In another pan saute/fry together only till crisp-tender the 1 Tbsp.. oil, green pepper, green onions, celery, water chestnuts and ginger.
- 4. While the vegetables are cooking shake in jar or possibly blender the water, soy sauce and cornstarch.
- 5. When the vegetables are crisp tender, pour the mix over them and continue simmering till thickened.
- 6. Add in the browned tofu and roasted almonds. Mix together well and serve over rice.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 531g | |
Recipe makes 4 servings | |
Calories 442 | |
Calories from Fat 187 | 42% |
Total Fat 21.36g | 27% |
Saturated Fat 2.37g | 9% |
Trans Fat 0.26g | |
Cholesterol 0mg | 0% |
Sodium 1930mg | 80% |
Potassium 981mg | 28% |
Total Carbs 41.68g | 11% |
Dietary Fiber 3.0g | 10% |
Sugars 5.94g | 4% |
Protein 22.53g | 36% |
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