This dish is delicious! It takes under 30 minutes to prepare. I made a few adjustments. I didn't have sherry so I used Apple Cider Vinegar. If you make this adjustment, reduce the amount of vinegar to half of the amount (1/8 cup). Then add 1/8 cup water. I also used baby bella mushrooms because that's what I had and it worked perfectly! I didn't have carrots so I just omitted them. Otherwise, I followed the recipe and it came out great! I also doubled the recipe because I have big eaters in my family! Enjoy!
2 Tbs. cornstarch
1 Tbs. chili paste with garlic
¼ cup tamari or soy sauce
¼ 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
Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside.
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.
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.
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.