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Categories:
oil water salt carrots broccoli oil onions mushrooms walnut halves cornstarch soy sauce black pepper
Viewed: 72 - Published at: 7 years agoIngredients
- 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
Method
- Cut and brown tofu lightly in 2 tablespoons oil.
- In pan, boil carrots and broccoli for 1 minute.
- Drain and reserve liquid.
- In wok, saute onions in 2 tablespoons oil over medium heat until soft. Then add mushrooms and walnuts.
- Increase heat to medium high and add carrots and broccoli; stir.
- Add tofu cubes; stir again.
- To the reserved water add cornstarch, soy sauce and pepper.
- Pour over the vegetables and tofu, then stir and cook everything until bubbling.
- Serve hot over rice or Chinese noodles.
