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Category: Ethnic/Chinese
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Almond Tofu
Ingredients:
4 Servings
1/2 Cup Roasted Almonds
2 Lb Firm Tofu, 3/4" Pieces
1/4 Cup Soy Sauce
1 Tbl Peanut Butter
1 Tsp Onion Powder
1/4 Tsp Garlic Powder
3 Tbl Oil
1 Large 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 Tbl Fresh Ginger Root, Grated Or
-1 Tbs Ginger Powder
2 Cup Cold Water
1/4 Cup Soy Sauce
2 Tbl Cornstarch
Rice, Cooked
Method of Preparation:
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 <> on Dec 24, 1998, converted by MM_Buster v2.0l. |
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