Stir-Fried Tofu With Almonds

Yields 4 servings

Preparation time: 15 minutes

Recipe: San Jose Center, USA

Picture: Ohio Center, USA

Category: Entrees

Country: Aulac



  • 1 pound (about ½ kg) tofu*, cut into bite-sized cubes
  • 2 Tablespoons canola oil
  • ½ cup green bell pepper, cut in small chunks
  • 1 stalk celery, sliced
  • ½ can (or 4 oz.) water chestnuts
  • 4 stalks scallion, chopped in short pieces
  • 1 small ginger root, about 5 cm (2 inches), thinly sliced or shredded
  • ½ teaspoon tapioca starch*
  • 1 Tablespoon spring water
  • ¼ cup sliced roasted almonds
Marinade sauce:
  • 4 Tablespoons soy sauce (can use Healthy Boy brand)*
  • 1 teaspoon minced sweet onion
  • 1 Tablespoon peanut butter

* Available in Asian markets


  1. Marinate tofu cubes in the marinade sauce for about 1 to 2 hours.
  2. Preheat 1 Tablespoon canola oil in a frying pan and stir-fry the marinated tofu using rapid movements until the tofu turns partially golden. Transfer to a plate.
  3. Using the same pan, add in the remaining canola oil, bell pepper chunks, sliced celery chunks, water chestnuts, chopped scallion, and shredded ginger. Stir-fry for about 5 minutes.
  4. Mix the tapioca starch and water together.
  5. When all vegetables are partially cooked, stir in the soy sauce and the tapioca starch mixture until the sauce thickens.
  6. Then add in the stir-fried tofu and the roasted almonds. Stir well. Season to taste.

{Serve with hot rice. This dish is rich in protein.


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