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Chinese Walnut Tofu Dinner Recipe
|Broken walnuts||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Sliced onion||1 Cup (16 tbs)|
|Celery||1 1⁄2 Cup (24 tbs), sliced lengthwise|
|Sliced mushrooms||1 Cup (16 tbs)|
|Vegetable broth||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Tofu||1 Cup (16 tbs), cut into small cubes|
|Green peas||10 Ounce (Fresh / Frozen, Tiny Ones, 1 Package)|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
Calories 679 Calories from Fat 477
% Daily Value*
Total Fat 53 g82.2%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 699.1 mg29.1%
Total Carbohydrates 32 g10.5%
Dietary Fiber 12.4 g49.7%
Sugars 7.3 g
Protein 19 g37.5%
Vitamin A 14.9% Vitamin C 53.2%
Calcium 10.3% Iron 23.6%
*Based on a 2000 Calorie diet
Remove walnuts and drain on paper towels.
Stir in onion, celery, and mushrooms.
Stir-fry until onion is tender.
Mixtogether the vegetable broth, cornstarch, soy sauce, and sherry.
Pour into wok.
Stir until sauce thickens.
Stir in tofu, green peas, bamboo shoots, and water chestnuts.
When peas are just tender, sprinkle walnuts on top and serve immediately with Brown Rice.