Sichuan Broccoli, Tofu, & Carrot Stir-Fry

Directions

Heat 1 tablespoon of oil in a large wok or a large nonstick skillet over medium high heat until hot.

Add the tofu, stirring every 2 to 3 minutes, and cook until almost all sides become golden and brown, about 6 to 8 minutes.

Transfer the cooked tofu cubes onto a plate and set aside. Add the remaining oil into the same wok or skillet over medium high heat.

Stir in the garlic, ginger, and scallions; cook for about 1 minutes until vert fragrant. Add the carrots, stirring often, and cook for about 2 minutes.

Add the broccoli and shiitake mushrooms, stirring constantly, and cook for another 3 to 4 minutes or until the broccoli becomes brightly green.

While the vegetables are cooking, whisk all the sauce ingredients except cilantro in a small bowl.

Pour the sauce over the vegetables, and stir until all the vegetables are evenly coated.

Cook for another 1 to 2 minutes until heated through. Remove from the heat, and stir in the cilantro. Serve warm with rice or steamed buns.