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1
Cut the tofu into bite-size pieces, place in a shallow bowl, and pour in the teriyaki sauce.
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2
Let stand, stirring occasionally, until ready to use.
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3
Rinse the bok choy and cut both leaves and stems into 1/4-inch-thick slices.
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4
Trim and discard the ends of the celery and cut it into 1/4-inch-thick slices.
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5
Peel the carrot and onion and cut into thin slices.
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6
Peel and finely chop the garlic or pass it through a garlic press.
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7
Generously spray a large skillet with cooking spray and place over medium-high heat.
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8
Add the garlic to the pan and cook, stirring constantly, for 30 seconds.
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9
Add the bok choy, celery, carrot, onion, and water chestnuts and cook, stirring frequently, for 4 to 5 minutes, or until the carrot is just tender.
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10
Add the tofu to the pan, reserving the teriyaki sauce.
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11
Combine the cornstarch and teriyaki sauce, stir until smooth, then stir in to the pan.
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12
Cook, stirring constantly, for 2 to 3 minutes, or until the sauce comes to a boil.
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13
Take the pan off the heat.
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14
Spoon some of the rice onto each plate, top with some of the tofu mixture, and serve immediately.
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15
You may have heard that eating celery burns more calories than it contains, making it a negative calorie food.
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16
Although that is technically correct, dont get your hopes up that you are going to eat your way thin.
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17
The negative calories are due more to the fact that there are so few calories in celery than that you burn off so many eating it.
