- 1 1/2 tablespoons arrowroot or cornstarch Add to list
- 4 tablespoons tamari Add to list
- 3 tablespoons canola or peanut oil Add to list
- 5 to 6 stalks celery, sliced on diagonal Add to list
- 1 large onion, halved and sliced thin Add to list
- 1 small or 1/2 large green pepper, sliced thin Add to list
- 6 to 8 mushrooms, sliced thin Add to list
- 8 oz extra-firm tofu, drained, rinsed and cut into 1-inch cubes Add to list
- 1/2 cup whole almonds Add to list
- 1 can bamboo shoots, drained Add to list
- 1 can water chestnuts, drained and sliced Add to list
- 2 cups bean sprouts Add to list
In a small bowl, mix arrowroot into tamari so no lumps remain and set aside. To a thick-bottomed saucepan or wok, add oil and lightly saute over medium heat the celery, onion, green pepper and mushrooms. When vegetables turn bright green and begin to soften, add tofu, almonds, bamboo shoots and water chestnuts, blending gently. Cook for a minute, add bean sprouts, and cook briefly, making sure sprouts stay crisp.
Add arrowroot-tamari mixture, stirring until sauce thickens. (Use more tamari if you prefer a thinner sauce, or more arrowroot if you like it thicker.) Serve hot over rice.
Source: Choosing and preparing Tofu