Walnut Broccoli Stir- Fry

This recipe is loosely adapted from a recipe by the same name in Tofu Cookery by Louise Hagler.

Serves 4

Bring 1 c water to a boil and then add:

2 carrots, sliced thin on a diagonal

2 c broccoli flowerettes with 1’ - 2” stems (if you want to use more of the stem, peel and cut stem diagonally in thin slices)

Boil 1 minute and then drain, reserving liquid.

Heat in a wok:

2 T  oil [I use peanut oil]

Add:

1-pound firm tofu, with as much water as possible squeezed/pressed* from the tofu, cut into 1” cubes

Cook turning very gently so as not to break tofu**, until surface of tofu is browned.

Remove tofu from wok and drain on paper towels.

In the same wok, sauté over medium heat until onions are soft:

1 T peanut oil
1 large onion (Vidalia or other sweet), thinly sliced

Then add:

1 c walnut halves (or fewer***)

Stir to coat with oil, about 2 minutes then add:

1 c fresh or unsweetened pineapple chunks, if canned, drain and reserve juice (or less***)

Increase the heat to medium high and add the carrots and broccoli. Stir. Add tofu cubes and stir again.

To the reserved pineapple juice and/or reserved vegetable stock (1 cup total) add:

1 T cornstarch (or more***)
3 T soy or teriyaki sauce
1 T fresh grated ginger

Mix well then pour over the vegetables and tofu. Cook while gently stirring until mix is bubbling.

Serve hot with rice.

* I cut the tofu in half lengthwise, but leave stacked. I then loosely wrap the tofu in an absorbent dish towel that has been folded in half, place a brick on top of the dishtowel, and let stand for ~20 minutes.

**HINT (from Christopher): A large silicone spatula is useful in turning the tofu without breaking it (photo left).

*** More Christopher input: I made this for Chris in December 2011. He found the amount of walnuts excessive and the sauce too thin.  Next time  I make this, I am going to reduce the quantity of walnuts and reduce the amount of pineapple juice and/or increase cornstarch amount to make a thicker sauce. Stay tuned for modified sauce quantities.

Reviewed 8/31/2017