I changed this great recipe slightly. I added a little chili paste to spice it up, and I used frozen and thawed tofu to give it a little bit different texture. If you would like to make Dexter's original recipe - it has no hot sauce, and the tofu is plain, not frozen.

Ingredients:

1 pound firm tofu, frozen, thawed, drained, cut into 1 inch cubes

1 bag Chinese peas (about a cup)

1 each- red, yellow, green bell pepper, seeded cut into large julienne

1 onion, chopped

3/4 pound flour

2 garlic cloves, minced

2 carrots, cut julienne

1 cup soy sauce

2 stalks celery, cut diagonal

1 1/2 cups water

1 bag bean sprouts

salt and pepper to taste

hot chile paste to taste

Instructions:

1. Dip tofu cubes in flour to coat. Fry in hot vegetable oil until golden brown. Drain and set aside.
2. Heat non stick skillet and saute the garlic and onions.
3. Add cooked tofu. Add soy sauce, and simmer.
4. Add water, cover and bring to a boil. Add carrots and cook "until half cooked," then add celery and stir.
5. Add bell peppers and chinese peas and cook until crunchy done.
6. Add sprouts and turn off heat. Remove, let sit 5 minutes and serve hot with steamed rice.