Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Tofu; 1/2-inch cubes 2 tb Vegetable oil
1/2 c Chicken broth 1 lb Mixed fresh mushrooms
2 ts Cornstarch 1 tb Fresh ginger; minced
2 tb Soy sauce; low-sodium 1 tb Garlic; minced
1 tb Honey 1 tb Jalapeno pepper; minced
1 ts Sesame oil 1/2 Red bell pepper; sliced
1/2 ts Dried red pepper; crushed 1 bn Broccoli; florets only
Hot chili oil 1 c Chicken broth (extra)

Preparation time = 30 minutes
Tofu may be regular, firm or extra-firm and should be drained prior to
use. Chili oil is usually found in the Chinese food section of grocery
stores. Liquid red pepper sauce (Durkee Red Hot, Tabasco, etc) may be
used instead of chili sauce.
1. Place tofu cubes on double layer of paper or cloth towel; let
drain 20 minutes while you prepare other ingredients.
2. Whisk 1/2 cup broth and cornstarch in medium bowl. Mix in soy
sauce, honey, sesame oil and crushed red pepper; set aside.
3. Heat 1 TB oil in wide non-stick skillet or wok over medium-high
heat (depending upon pan). Add tofu cubes and stir-fry until golden,
about 4 minutes. Transfer to plate using slotted spoon.
4. Add another TB oil to skillet and set over high heat. Chop or slice
mushrooms. Add mushrooms and red pepper to pan; stir-fry until
mushrooms are just tender. Add ginger, garlic and chili pepper;
stir-fry briefly. Remove to tofu platter.
5. Add broccoli florets to skillet and 1/4 cup chicken broth. Let
bubble until broccoli just turns bright green.
6. Whisk broth-cornstarch mixture and add to broccoli; bring to a
bubble. Dump in reserved tofu mixture and stir-fry, adding more
chicken broth if needed to coat evenlTaste and season with more
sesame oil, hot chili oil and/or dried red chili peppers.
Serve over noodles or rice

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