• 2 cakes extra firm tofu
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 Tbs vinegar
• 1 1/2 Tbs grated fresh ginger
• 3 Tbs tomato paste
• 1 cup water
• 1 Tbs sesame oil
• 3 cloves garlic pressed
• cayenne pepper to taste
• 2 cups thinly sliced onion
• 1 large bunch broccoli in 3 inch spears (or use purple sprouting Broccoli)
• 4 cups sliced mushrooms (1 lb.)
• 2 Tbs cornstarch dissolved in 2 Tbs cold water
• toasted walnuts
• 3 scallions sliced diagonally

Cut tofu into 1-inch cubes and set aside.  Whisk together soy, sherry, vinegar, ginger, tomato paste, water sesame oil and garlic and cayenne and set aside.

Heat the oil in a large pan or wok.  Sauté onions for 3-4 minutes, stirring often.  Add broccoli and sauté for 3 minutes then add mushrooms and continue sautéing and stirring for 3 minutes.  Pour in the sauce and add tofu.  Lower heat, cover and simmer until the tofu is heated through.  Add the dissolved cornstarch, bring back to a simmer while stirring until the sauce thickens.  Serve on rice garnished with walnuts and scallions.

Serves 4-6.