Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Almond Tofu Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/2 Cup(s) Roasted Almonds
2 Pound(s) Firm Tofu, 3/4" Pieces
1/4 Cup(s) Soy sauce
1 Tablespoon(s) Peanut butter
1 Teaspoon(s) Onion powder
1/4 Teaspoon(s) Garlic powder
3 Tablespoon(s) Oil
1 Green Bell Pepper, 1" Pieces
6 Green Onions, Cut 1 1/2"
pieces
3 Stalks Celery, 1" Pieces
1 8 Oz Can Water Chestnuts
sliced
1 Tablespoon(s) Fresh Ginger Root, Grated Or
1 Tbs Ginger Powder
2 Cup(s) Cold water
2 Tablespoon(s) Cornstarch
Cooked rice
Directions:
Whip together soy sauce, peanut butter, onion powder, garlic powder
than add tofu cubes. In the 2 Tbl. oil, brown the tofu mixture mixture
over medium heat until liquid is absorbed. In another pan saute
together only until crisp-tender the 1 Tbl. oil, green pepper, green
onions, celery, water chestnuts and ginger. While the vegetables are
cooking shake in jar or blender the water, soy sauce and cornstarch.
When the vegetables are crisp tender, pour the mixture over them and
continue simmering until thickened. Add the browned tofu and roasted
almonds. Mix together well and serve over rice. Recipe by: Amy
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net>
on Dec 24, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 615
Calories From Fat: 298
Total Fat: 35g
Cholesterol: 0mg
Sodium: 1140mg
Potassium: 716.3mg
Carbohydrates: 52.2g
Fiber: 5.1g
Sugar: 17.5g
Protein: 30.6g


Scale this recipe to Servings [?]