Szechuan Tofu, Broccoli and Mushrooms

1. 1

   Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth.

2. 2

   Stir in remaining sauce ingredients.

3. 3

   Set aside.

4. 4

   Cut tofu into 1/2 slices and pat very dry.

5. 5

   Then cut into 1/2-inch cubes and pat dry again.

6. 6

   In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking.

7. 7

   Add tofu and stir-fry until deeply golden all over, about 2 minutes.

8. 8

   Transfer tofu to plate.

9. 9

   Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes.

10. 10

    Add broccoli and carrots, and pour in 1/4 cup water.

11. 11

    Cover and cook until broccoli is tender but still bright green, about 5 minutes.

12. 12

    Return tofu to wok and toss to mix.

13. 13

    Stir sauce once and quickly add to wok.

14. 14

    Stir until sauce thickens, about 15 seconds.

15. 15

    Serve right away over hot rice.

* Per serving · 4 servings · Values may vary.