Instructions: 1. Whip together soy sauce, peanut butter, onion powder, garlic powder than add tofu cubes.

2. In the 2 Tbl. oil, brown the tofu mixture mixture over medium heat until liquid is absorbed.

3. In another pan saute together only until crisp-tender the 1 Tbl. oil, green pepper, green onions, celery, water chestnuts and ginger.

4. While the vegetables are cooking shake in jar or blender the water, soy sauce and cornstarch.

5. When the vegetables are crisp tender, pour the mixture over them and continue simmering until thickened.

6. Add the browned tofu and roasted almonds. Mix together well and serve over rice.

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