1 lb. tofu, drained
1 onion
2 cloves garlic
2 stalks celery
2 carrots
1 bunch bok choy or Chinese cabbage or napa
1 can bamboo shoots
1 can sliced water chestnuts
1 can bean sprouts
Soy sauce
Five spice powder
Oil

Cut tofu into small chunks and marinate in soy sauce and spice powder. Chop onion, garlic, celery, carrots, and napa. In wok or large skillet. Heat oil; add onion and garlic. Saute. Add tofu and cook 5 minutes. Add vegetables, one at a time, cooking 3-5 minutes between additions. Add in order of ingredient list. Can add pineapple chunks, if desired. Serve over brown rice. Serves 4.