| | Directions | | Heat oil in wok or large skillet on high heat. Add nuts, and stir fry until browned. Remove and drain on paper towel, using a slotted spoon or spatula. Add tofu and sir-fry about 2 minutes, until golden brown. Remove (as done for peanuts) and drain. Add in peppers, celery and mushrooms, stir fry for about 3 minutes more. Add bean sprouts, and stir fry for about 2 minutes more. In a small bowl, combine soy sauce, broth, and chili sauce. Add in cornstarch and stir to dissolve. Return tofu and nuts to wok/skillet. Stir in sauce gently. Heat until bubbling and thickened slightly. Makes about 4 servings. |
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| Ingredients | | - |  | 2 tablespoons vegetable oil |
| - | | 10 ounces firm tofu, cut into 1 inch cubes |
| - | | 2 carrots, sliced thin |
| - | | 1 stalk celery, chopped |
| - | | 6 ounces bean sprouts |
| - | | 2 tablespoons soy sauce |
| - | | 1 teaspoon cornstarch |
| - | | 3/4 cup roasted peanuts |
| - | | 1 red onion, thinly sliced |
| - | | 1 red pepper, seeded and chopped |
| - | | 4 mushrooms, thinly sliced |
| - | | 3/4 cup vegetable stock or broth |
| - | | 2 tablespoons Asian chili-garlic sauce |
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