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]
1-pound firm tofu, with as much water as possible squeezed/pressed* from the tofu, cut into 1” cubes
Remove tofu from wok and drain on paper towels.
In the same wok, sauté over medium heat until onions are soft:
1 T canola/olive oil
1 large onion (Vidalia or other sweet), thinly sliced
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.
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.
**HINT (from Christopher): A large silicone spatula is useful in turning the tofu without breaking it.
*** 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 (unless for Chris), I will probably hold walnuts at 1/4 c per person but reduce pineapple juice and/or increase cornstarch amount to make a thicker sauce. Stay tuned for modified sauce quantities.