1 lb. firm tofu, cut in 1 inch cubes
2 tsp. oil
1 c. water
1/2 tsp. salt
2 carrots, sliced
2 c. broccoli florets
2 tbsp. oil
2 onions, thinly sliced
1 c. sliced fresh mushrooms

Cut and brown lightly tofu and oil. Bring water and salt to a boil. Drop into boiling salted water, boil 1 minute, drain, reserving liquid: carrots and broccoli. In wok, put oil, onion, and mushrooms. Increase heat, add carrots and broccoli, tofu cubes and stir.

To reserved stock add 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1/2 teaspoon ground black pepper. Pour over vegetables and tofu. Stir and cook until bubbly. Serve over hot rice or chow mein noodles.