Stir-Fried Szechuan Tofu, Broccoli, and Mushrooms

For 4.

For the sauce:

2 teaspoons cornstarch
¼ cup water
1 tablespoon chili paste with garlic
¼ cup soy sauce
¼ cup sherry
1 teaspoon brown sugar

For the stir-fry:

3 tablespoons vegetable oil
1 pound extra-firm tofu, cut into ½ inch slices and patted dry with paper towel, then cut into smaller cubes, about ½ inch, and pat dry again
3 cups sliced mushrooms
5-6 cups tiny broccoli florets
2 carrots, thinly sliced
¼ cup water

Combine the sauce ingredients; set aside.

Heat the oil in large pan on a medium-high setting. Add the tofu and turn occasionally, until browned on all (or most) sides. Remove and drain on paper towel.

Toss the mushrooms into the pan and fry for a few minutes; add broccoli and carrots and water. Cover and cook about 5 minutes, or until the broccoli is tender.

Return tofu to the pan and mix-in. Stir in the sauce until it thickens. Serve over hot rice.

(From Jeanne Lemlin’s Vegetarian Classics.)