No Take-out Here

This homemade stir-fry is so much better than the stuff you take home in a box from your local Chinese place.  The sauce was just like what you get at a restaurant, but by making it at home, you know what's in it!

Szechuan Tofu, Broccoli and Mushrooms

Ingredient List

Serves 4

    Sauce

• 2 Tbs. cornstarch
• 1 Tbs. chili paste with garlic
• 1/4 cup tamari or soy sauce
• 1/4 cup sherry
• 1 tsp. sugar

    -

• 1 lb. extra-firm tofu, drained
• 1 Tbs. vegetable oil
• 8 oz. cremini mushrooms, sliced (3 cups)
• 5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
• 2 medium carrots, thinly sliced diagonally

Directions

1. Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside. 
2. Cut tofu into 1/2 slices and pat very dry. Then cut into 1/2-inch cubes and pat dry again. In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 2 minutes. Transfer tofu to plate. 
3. Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, and pour in 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes. 
4. Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok. Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.