Stir-Fry Tofu with Peppers and Almonds, wheat-free gluten-free lactose-free

10-15 almonds
8 oz. extra-firm tofu, cubed
3 turnip tops, washed and chopped coarsely
1 small onion, dried
12 mushrooms sliced
1 clove garlic, pressed
½ tsp. fresh grated ginger
1 tsp. sesame or extra-virgin olive oil
1 1/3 Tbs. rice wine or sherry vinegar
1 Tbs. wheat-free tamari or wheat-free shoyu sauce
Optional: ½ tsp. chili or Tabasco sauce
1 small green bell pepper, diced
1 clove garlic, pressed
2 scallions, sliced
1 tsp. pure maple syrup
2 tsp. arrowroot, dissolved in 2 tsp. water
½ tsp. fresh ginger

• Roast almonds in toaster oven or under broiler for 3 –5 minutes, turning twice. Set aside.
• Combine sesame or extra-virgin olive oil and tofu in skillet and sauté over high heat. After 5 minutes add garlic and ginger.
• Sauté another 3 minutes and remove from skillet.
• Rinse and steam turnip tops in steamer basket over boiling water, or in small amount of water with no basket, until tender, about 10 minutes.
• Set aside with lid half off.
• Mix rice wine or vinegar, maple syrup, tamari, arrowroot, and Tabasco in a small bowl.
• Combine onion, peppers, mushrooms, and garlic. Add ginger in a skillet and sauté 5 minutes on medium-high heat.
• Add water if necessary and stir regularly.
• Stir sauce in bowl and add to skillet.
• Cook until thickened, stirring constantly.
• Add tofu and heat thoroughly, about 3 minutes.
• Serve over bed of warm turnip tops. Sprinkle with scallions.

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