Jessica Bowness

Tofu Stir-Fry

1/4 cup oil
1 pkg firm tofu, cubed
3 green onions, sliced
2 stalks celery, chopped
1 sweet red pepper, cut into chunks
1 piece gingerroot, minced
Bean sprouts, trimmed

In wok, heat oil over medium-high heat; cook tofu (do not stir often as it breaks) just until browned. Set aside on plate. Add onions, celery, red pepper and ginger to wok. Cook until slightly softened. Return tofu to wok. Sprinkle with bean sprouts and cook until heated through.

Black Chicken
Cucumber Salad

Metric Version


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