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Almond Tofu

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  Soy sauce 1⁄4 Cup (4 tbs)
  Peanut butter 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Onion powder 1 Teaspoon
  Ginger 1⁄2 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
  Cornstarch 2 Tablespoon
  Cold water 2 Cup (32 tbs)
  Roasted almonds 1⁄2 Cup (8 tbs)

In a bowl, mix first 5 ingredients.
Add tofu.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1922 Calories from Fat 1137

% Daily Value*

Total Fat 131 g201.1%

Saturated Fat 15.2 g76.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4147 mg172.8%

Total Carbohydrates 130 g43.2%

Dietary Fiber 23.2 g92.7%

Sugars 45.3 g

Protein 70 g140.6%

Vitamin A 98.7% Vitamin C 284.1%

Calcium 67% Iron 74.9%

*Based on a 2000 Calorie diet

Almond Tofu Recipe