Combine soy sauce, rice vinegar, sesame oil and tofu. Marinate in refrigerator for a minimum of 1 hour. Heat all above ingredients in wok. Add celery, carrots, scallions and ginger. Stir fry until all vegetables are just crisp tender. Add rice. Stir fry to heat through. Serve hot. Makes 2 servings of 2 cups each. From DEEANNEs recipe files
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 2|
|Calories from Fat: 69 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 2210.1mg||76 %|
|Potassium 576.3mg||15 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 85.7g|
|Protein 11.1g||16 %|
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Calories per serving: 489
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