1 cake extra firm organic tofu, cut into cubes

2 Tbs. coconut oil

1 onion, sliced thin

2 carrots, cut into wedges

2 celery, diced

2 t. Khmeli Suneli (available online)

2 t. minced ginger

2 t. minced garlic

1 bunch broccoli, cut into florets

1 cup froz. peas

¼ cup sherry

1 Tbs. tamari

Sauce

1 cup walnuts- toasted          

6 cloves garlic

1 Tbs. tamari (to taste)

1 cup water

¼ t. salt

1 t. Khmeli Suneli

1 Tbs. pomegranate molasses

¼ cup parsley

Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.

Heat 1 Tbs. coconut oil in wok. When oil is hot, add the tofu, and sauté until golden brown on one side, turn over sauté other side. Add the 2 t. of Khmeli Suneli to the tofu and cook for 3 minutes. Add the onions, celery and carrots, garlic and ginger, and sauté for another 5 minutes. Add the broccoli and cook for another 5 minutes. Add the sherry and tamari and continue cooking for another 5 minutes, until vegetables are cooked all the way through.

Meanwhile, make the sauce. Put all of the ingredients into the food processor, and pulse until smooth. Pour sauce over tofu and vegetables, and serve with rice, noodles or potatoes. Garnish with chopped parsley.