Broccoli-Tofu-Shittake Stir-fry

Changed it up a bit, but this recipe did provide a good technique for the tofu. Sauce was pretty mild since I omitted the hot pepper, but still quite flavorful. Having sherry in the pantry is always a surprise blessing.

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day

Adapted from: Moosewood Restaurant Cooks at Home

Serving Size: 4

Sauce:

• 3 tablespoons hoisin sauce
• 2/3 cup homemade vegetable stock
  
• 3 tablespoons rice vinegar
• 3 tablespoons tamari
  
• 1 tablespoon cornstarch

Stir-fry:

• 2 tablespoons sesame oil
• 1 garlic clove -- pressed
• 18 ounces tofu -- cut into 1" cubes
• 3 cups broccoli florets
• 1/3 cup dry sherry
• 1 bunch chives-- cut into 1" pieces
• 1 1/2 c sliced shittake mushrooms
  

Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.

Add the garlic and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the chives and mushrooms, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Served over rice with toasted sesame seeds.