Almond Tofu: Submitted by: John B. | Date Added: 23 Jul 2012
Listed in: Vegetarian

60 ml (1/4 cup) soy sauce
30 ml (2 tbsp.) Peanut butter
1 ml (1/4 tsp.) Garlic powder
5 ml (1 tsp.) Onion powder
2 ml (1/2 tsp.) Ginger
900 g (2 lb) diced tofu
30 ml (2 tbsp.) Vegetable oil
30 ml (2 tbsp.) Peanut oil
1 green pepper, diced
8 scallions into pieces about 2.5 cm (1 inch)
250 ml (1 cup) celery into pieces about 2.5 cm (1 inch)
142 ml (5 oz) water chestnuts, sliced
30 ml (2 tbsp.) Cornstarch
500 ml (2 cups) cold water
60 ml (1/4 cup) soy sauce
125 ml (1/2 cup) roasted almond

In a bol, combine first 5 ingredients and add the tofu and marinate two hours, stirring a few times.

In a skillet, heat oil végérale, add the tofu and marinade and fry the tofu until absorption all the liquid.

In another skillet, heat peanuts oil, cook the vegetables "al dente".

Meanwhile, mix the cornstarch in water and soy sauce. Pour over vegetables, stir and continue

cooking, at low temperature, until thick. Add tofu and almonds. Serve on a bed of rice.

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