8 oz Tofu;

      2 ts Vegetable oil;

    1/4 c  Chicken broth;

    1/4 ts Ground ginger;

      1 c  Celery; stack

      1 sm Onion; coarsely chopped

    1/4    Sweet red pepper; slivered

  1 1/2 c  Fresh bean sprouts; washed

      1 tb Soy sauce; low-sodium

           Fresh ground Pepper
           Salt to taste;
   Freshly ground pepper & salt
  Tofu supplies the protein, and tastes similar to chicken breasts, in
  this quick-to-prepare colorful vegetarian main dish.
  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 tbsp broth and ginger in a frypan.   Add celery, onion
  and red pepper.  Stir cook over medium heat 3 minutes.  Add bean
  sprouts, continue stir-cooking 1 min.
  Stir in remaining broth, soy sauce and tofu.  Cook and stir gently
  over medium heat until vegetables are tender-crisp, and liquid is
  evaporated. Season to taste with salt and pepper.
  1 3/4 cup serving - 194 calories 13 grams carbohydrate, 13 grams

  protein, 10 grams fat 2 protein choices, 1 fruit & veg. choice, 1
  fats & oils choice
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
  tested by Elizabeth Rodier Nov 93