Walnut Broccoli Stir-Fry

• 1 lb. firm tofu, cut 1-inch cubes
• 4 Tbsp. oil
• 1 c. water
• 1/4 tsp. salt
• 2 carrots, sliced thin
• 2 c. broccoli flowerets
• 2 onions, sliced thin
• 1 c. mushrooms (thin)
• 1 c. walnut halves
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 1/2 tsp. black pepper

1. Brown tofu in 2 tablespoons oil.
2. Bring water to boil; add salt and boil carrots and broccoli 1 minute.
3. Drain; reserve. Saute onions in 2 tablespoons oil, then add mushrooms and walnuts. Increase heat and add carrots and broccoli.
4. Add tofu cubes. Stir.
5. To reserved vegetable stock, add cornstarch, soy sauce and pepper.
6. Pour over tofu/vegetable; cook until cornstarch is clear. Serve over rice and add chemical heat by using chili oil.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207166 (may not work)