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Prep time: 20 minutes, Serves 2 4 Tbsp. soy sauce 1/8 tsp. garlic powder 1/2 tsp. onion powder 1 Tbsp. peanut butter 1 pound Henry's Market Firm or Extra Firm Organic Tofu, cut into 1- inch cubes 2 Tbsp. canola oil 1/2 cup red pepper, cut into 1-inch pieces 4 scallions, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1/2 cup canned water chestnuts, drained and sliced 1/2 tsp. arrowroot or cornstarch 1/4 cup roasted almonds Mix together 2 tablespoons soy sauce, garlic powder, onion powder and peanut butter. Add tofu and mix well. Refrigerate for 2 hours, stirring occasionally. Heat 1 tablespoon oil in a skillet. Brown tofu on all sides. Remove from pan and set aside. Add remaining 1 tablespoon oil to skillet, and stir-fry pepper, scallions, celery, and water chestnuts for 3 to 5 minutes. Mix together 2 tablespoon soy sauce, water, and arrowroot or cornstarch. Pour mixture over vegetables in the skillet. Stir and simmer until thickened. Add browned tofu and roasted almonds. Mix well and serve. |
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