Friday, January 25, 2008

Almond Tofu

Finally got this dish to not suck. Gotta use half the amount of water that the recipe calls for and heat the sauce separately so the veggies stay crisp. But Tofu Cookery is still awesome.

here's my slightly edited version of the Tofu Cookery recipe:

have ready:
1/2 cup roasted almonds

cut into 3/4" pieces:
2 lbs firm tofu (drained)

whip together then mix with the tofu cubes:
1/4 cup soy sauce
1 tbsp peanut butter
1 tsp onion powder
1/4 tsp garlic powder

brown the tofu over medium heat in 2 tbsp canola oil.

in another pan, saute together only until crisp-tender:
1 tbsp oil
1 large pepper, chopped
6 green onions, chopped
3 stalks celery, chopped
1 8oz can water chestnuts, drained
1 tbsp ginger, grated

heat in a small saucepan and stir until thickened:
1 cup cold water
1/4 cup soy sauce
2 tbsp cornstarch

Add the soy sauce mixture, the tofu, and the almonds to the veggies and cook just until everything is hot. Serve with rice.

No comments: