Almond-Tofu

Have ready:
   1/2 cup roasted almonds

Cut into 3/4" pieces:
   2 lbs. firm tofu

Whip together, then mix with the tofu cubes:
1/2 cup soy sauce               1 tsp.onion powder
1Tbsp. peanut butter           1/4 tsp. garlic powder

Brown the tofu over medium heat until liquid is absorbed in:
2 Tbsp. oil

In another pan saute together only until crisp-tender:
1 Tbsp. oil
1 large bell pepper, cut in 1" squares         1 (8oz.) can water chestnuts sliced
6-8 green onions, cut in 1 1/2 " pieces       and drained.
3 stalks celery cut into 1" pieces               1 Tbsp. fresh ginger root, grated or                                                                 1 Tbsp. powdered ginger.

While the vegetables are cooking, shake together in a jar or blend in a blender:
2 cups cold water                2 Tbsp. cornstarch
1/4 cup of soy sauce

When the vegetables are crisp tender, pour the mixture over themand continues simmering until thickened. Add the browned tofu and roatsed almonds. Mix together well and serve over rice.

Variation: Replace almonds with roasted cashew nuts

Per serving: Calories:374, Protein: 21gm., Fat 19gm., Carbohydrates:22gm.