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