Broccoli With Five Spice Tofu

---

Broccoli, with shitake mushrooms, simmered in a spicy sauce, yum! Adapted from vegetarian times magazine. If you like, you may use fresh shitake mushrooms in place of the dried ones. I would use about a cup of fresh ones. Substitue vegetable broth for the soaking water, about 1/3-1/2 cup.

---

Steps

---

In small bowl , combine the shiitakes and hot water to cover.

---

Let stand until softened , about 30 minutes.

---

Meanwhile , drain the tofu and pat dry with paper towels.

---

Cut into 3 / 4-inch cubes.

---

Pat dry again.

---

In medium bowl , combine tofu , 1 tablespoon soy sauce and five-spice powder.

---

Toss gently to coat.

---

Cover and set in refrigerator.

---

Bring a large saucepan of lightly salted water to a boil.

---

Cut broccoli florets into 1 1 / 2-inch pieces.

---

Peel tender portion of stems and cut into 1 / 2-inch-thick slices.

---

Add broccoli to boiling water and cook just until bright green and crisp-tender , about 3 to 4 minutes.

---

Drain , rinse under cold running water and drain again.

---

Set aside.

---

In small bowl , mix together cornstarch and 1 tablespoon cold water.

---

Set aside.

---

Remove softened shitakes from soaking water.

---

Strain soaking water through a sieve into medium bowl.

---

Stir in broth , brown sugar and remaining 2 tablespoons soy sauce.

---

Set aside.

---

Trim and discard shitake stems.

---

Slice c.

---

Ingredients

---

dried shiitake mushroom, extra firm tofu, low sodium soy sauce, chinese five spice powder, broccoli, cornstarch, vegetable broth, brown sugar, olive oil, scallions, garlic cloves, fresh ginger, chili paste with garlic, anise seed, cinnamon stick, carrots