1/2 cup water
1 cup oil for frying
2 large carrots, diced
1 small red bell pepper, chopped
1 cup frozen green beans, thawed and drained
1 cup extra firm tofu, thawed
1 cup firm tofu, chopped
1 cup thinly sliced celery
salt and pepper to taste
Heat water to a boil in a large saucepan over medium heat.
Combine carrots, peppercorns, and salt and pepper in a medium bowl and stir until well blended; set aside. Set aside.
Heat oil in a large, deep skillet. Season onions with salt and pepper and Saute until lightly browned. Add carrots, celery and water. Reduce heat to low and stir. Simmer for 5 minutes, stirring often.