|Tofu||1 Pound (450 Grams)|
|Oil||15 Milliliter (1 Tablespoon)|
|Soy sauce||125 Milliliter (1/2 Cup)|
|Celery stalks||2 , sliced|
|Ground ginger||1 Teaspoon|
|Cornstarch||30 Milliliter (2 Tablespoons)|
– Cut tofu into cubes or triangles and pat dry. Deglaze skillet with 1/4 cup (60 ml) soy sauce, remove tofu from skillet and set aside.
– Using the same skillet, saute all vegetables until cooked but still crunchy. Cover with boiling water, add rest of soy sauce and ginger, stir well and set aside.
– Dilute cornstarch in cold water and add to vegetable mixture. Season with salt and pepper, add tofu and stir gently. Heat and serve.