Ingredients

8 oz. tofu
2 tsp. vegetable oil
1/4 C. chicken broth
1/4 tsp. ground ginger
1 C. celery, stack
1 small onion, coarsely chopped
1/4 sweet red pepper, slivered
1-1/2 C. fresh bean sprouts, washed
1 Tbsp. soy sauce, low sodium
freshly ground pepper, to taste
salt, to taste

Cooking Instructions

Drain tofu; cut into 3/4 inch pieces. Place between layers of paper towel and weight down with a dinner plate. Let stand 10 minutes to compress and remove excess water. Heat oil, 2 Tbls. broth and ginger in a frying pan. Add celery, onion and red pepper. Stir cook over medium heat 3 minutes. Add bean sprouts; continue stir cooking 1 minute. Stir in remaining broth, soy sauce and tofu. Cook and stir gently over medium heat until vegetables are tender and crisp, and liquid is evaporated. Season to taste.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)