| 5 | tb | Rice vinegar |
| 1 | tb | Brown sugar |
| 3 | tb | Soy sauce |
| 2 | tb | Chinese sesame oil |
| 1/2 | | To 1 ts crushed red pepper |
| 3/4 | lb | Very firm tofu |
| DIVIDER | | -- cut in bite size cubes |
| 1/2 | c | Minced onion |
| 2 | lg | Or 3 sm celery stalks |
| DIVIDER | | -- cut in small dice |
| 1 | md | Carrot; cut in small dice |
| 1/2 | c | Bamboo shoots |
| DIVIDER | | -- cut in small dice |
| 1 | c | Peas; fresh if possible |
| 4 | md | Garlic cloves; minced |
| 6 | | Scallions; whites only |
| DIVIDER | | -- cut in 1/2" pieces |
| 2 | sm | Or 1 md zucchini |
| DIVIDER | | -- cut first in thin strips |
| DIVIDER | | -- then into small dice |
| 1 1/2 | tb | Cornstarch |
| 2 | tb | Peanut oil or |
| 2 | tb | Chinese sesame oil |
| DIVIDER | | -- for sauteing |
| 1/2 | ts | Salt |
| 1 | c | Peanuts; preferably roasted |
| DIVIDER | | -- and unsalted |
| | VARIATION (SAUTEED TWELVE |
| | AFTER ADDING TOFU, ADD |
| 1/2 | c | Diced water chestnuts |
| 1 | c | Lightly toasted cashews |
| 2 | | Cakes tofu kan or 5-spice tofu |
