Walnut Broccoli Stir-Fry Recipe

Name: Walnut Broccoli Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. firm tofu, cut 1-inch cubes, 4 Tbsp. oil, 1 c. water, 1/4 tsp. salt, and more.

Yes, Walnut Broccoli Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Walnut Broccoli Stir-Fry

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