Wok Sauteed Mushrooms and Tofu

• 1 package (14 ounces) firm tofu, drained
• 2/3 cup vegetable broth
• 1 1/2 tablespoon hoisin sauce
• 1/2 teaspoon sesame oil
• 2 tablespoons cooking oil
• 1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds
• 1 serrano or jalapeno chili pepper, thinly sliced
• 1/2 pound small white button mushrooms, halved
• 1/2 pound portobello mushrooms, sliced into 1-inch squares
• 6 medium fresh shiitake mushrooms, stems discarded, quartered
• 1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water

1. Cut tofu in half horizontally to make 2 pieces, each about 3/4-inch thick.
2. With a 2-inch biscuit cutter, cut 6 rounds from each half to make a total of 12 rounds.
3. In a bowl combine 2/3 cup vegetable broth, 1 1/2 tablespoon hoisin sauce and 1/2 teaspoon sesame oil.
4. Place a non-stick frying pan over medium heat until hot.
5. Add 1 tablespoon cooking oil, swirling to coat sides.
6. Add tofu and cook, turning once, until golden brown, about 1 1/2 minutes on each side.
7. Remove pan from heat.
8. Place a wok over high heat until hot.
9. Add remaining 1 tablespoon oil, swirling to coat sides.
10. Add leek, chili pepper and all mushrooms.
11. Stir-fry for 1 minute.
12. Add sauce.
13. Reduce heat to low, cover and simmer until mushrooms are tender, about 5 minutes.
14. Add cornstarch solution.
15. Cook, stirring, until sauce boils and thickens.
16. To serve, arrange tofu in a circle around the edge of a serving platter.
17. Place mushroom mixture in the center.

firm tofu, vegetable broth, hoisin sauce, sesame oil, cooking oil, diameter, serrano, white button mushrooms, portobello mushrooms, fresh shiitake mushrooms, cornstarch

Taken from www.foodnetwork.com/recipes/wok-sauteed-mushrooms-and-tofu-recipe.html (may not work)