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Categories:
firm tofu oil water salt carrots broccoli flowerets onions mushrooms walnut halves cornstarch soy sauce black pepper
Viewed: 6 - Published at: 3 years agoIngredients
- 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
Method
- Brown tofu in 2 tablespoons oil.
- Bring water to boil; add salt and boil carrots and broccoli 1 minute.
- Drain; reserve. Saute onions in 2 tablespoons oil, then add mushrooms and walnuts. Increase heat and add carrots and broccoli.
- Add tofu cubes. Stir.
- To reserved vegetable stock, add cornstarch, soy sauce and pepper.
- Pour over tofu/vegetable; cook until cornstarch is clear. Serve over rice and add chemical heat by using chili oil.
