1 cup vegetable broth
1 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. vegetable oil
2 tsp. Asian sesame oil
1 16-oz. package firm tofu, drained and cut into 1×1/2-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, cut into 1-inch pieces
3 green onions, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp. minced, peeled fresh ginger
8 oz. mushrooms, trimmed and thinly sliced
• Combine the broth, soy sauce, brown sugar, cornstarch, and salt until well blended.
• Heat the vegetable and sesame oils over medium-high heat in a nonstick 12-inch skillet.
• Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes.
• Transfer to a bowl. Add the carrot, red pepper, green onions, garlic, and ginger to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the mushrooms and stir-fry for 3 minutes. Then add the broth mixture and tofu and stir-fry until the sauce has thickened slightly and boils, about 3 minutes.
Makes 4 servings