Walnut Broccoli Stir-Fry

• 1 lb. tofu, cut into 1-inch cubes
• 2 Tbsp. oil
• 1 c. water
• 1/2 tsp. salt
• 2 carrots, sliced thin
• 2 c. broccoli florets with 1 or 2 inch stems
• 2 Tbsp. oil
• 2 onions, thin sliced
• 1 c. mushrooms
• 1 c. walnut halves
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 1/2 tsp. black pepper

1. Cut and brown tofu lightly in 2 tablespoons oil.
2. In pan, boil carrots and broccoli for 1 minute.
3. Drain and reserve liquid.
4. In wok, saute onions in 2 tablespoons oil over medium heat until soft. Then add mushrooms and walnuts.
5. Increase heat to medium high and add carrots and broccoli; stir.
6. Add tofu cubes; stir again.
7. To the reserved water add cornstarch, soy sauce and pepper.
8. Pour over the vegetables and tofu, then stir and cook everything until bubbling.
9. Serve hot over rice or Chinese noodles.

oil, water, salt, carrots, broccoli, oil, onions, mushrooms, walnut halves, cornstarch, soy sauce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792212 (may not work)