|Soy sauce||1⁄4 Cup (4 tbs)|
|Peanut butter||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1 Teaspoon|
|Tofu||2 Pound, diced|
|Vegetable oil||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Green bell pepper||1 , diced|
|Green onions||8 , cut into 1 inch lengths|
|Celery||1 Cup (16 tbs), cut into 1 inch lengths|
|Water chestnuts||5 Ounce, sliced|
|Cold water||2 Cup (32 tbs)|
|Roasted almonds||1⁄2 Cup (8 tbs)|
In a bowl, mix first 5 ingredients.
Marinate 2 hours, stirring occasionally.
In a skillet, heat vegetable oil.
Pour in tofu and marinade.
Cook tofu until all liquid is absorbed.
In a second skillet, heat peanut oil.
Cook vegetables and water chestnuts " al dente ".
Meanwhile, dilute corn starch in water and soy sauce.
Pour over vegetables, mixing well.
Over low heat, continue cooking until sauce thickens.
Add tofu and almonds.