Recipe - One-Skillet: Spicy Vegetable Noodle Stir Fry

8 ounce Tofu; 1/2inch cubes
One half cup Chicken broth
2 teaspoon Cornstarch
2 tablespoon Soy sauce; lowsodium
1 tablespoon Honey
1 teaspoon Sesame oil
One half teaspoon Dried red pepper; crushed
Hot chili oil
2 tablespoon Vegetable oil
1 pound Mixed fresh mushrooms
1 tablespoon Fresh ginger; minced
1 tablespoon Garlic; minced
1 tablespoon Jalapeno pepper; minced
One half Red bell pepper; cut or sliced up
1 bn Broccoli; florets only
1 cup Chicken broth (extra)

Preparation time = 30 minutes Tofu may be regular, firm or extrafirm 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 One half 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 nonstick skillet or wok over mediumhigh
heat (depending upon pan). Add tofu cubes and stirfry 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; stirfry until mushrooms are just tender. Add ginger,
garlic and chili pepper; stirfry briefly. Remove to tofu platter. 5. Add
broccoli florets to skillet and One fourth cup chicken broth. Let bubble until
broccoli just turns bright green. 6. Whisk brothcornstarch mixture and add
to broccoli; bring to a bubble. Dump in reserved tofu mixture and stirfry,
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