Broccoli with Five-spice Tofu

== Ingredients ==
* ¼ cup dried shiitake mushrooms (¼ oz)
* 8 oz extra-firm tofu
* 3 tbsp low-sodium soy sauce
* ¾ tsp Chinese five-spice powder
* 1 lb broccoli
* 1 tbsp cornstarch
* 1¼ cups low-sodium vegetable broth
* 2 tsp brown sugar
* 4 tsp vegetable oil
* 7 scallions (white and light green parts), chopped (¼ cup)
* 4 medium cloves garlic, minced
* 4 tsp minced fresh ginger
* ¾ tsp chile paste with garlic
* ½ tsp anise seeds, crushed
* 1 cinnamon stick
* 2 medium carrots, julienned or shredded
== Directions ==
# In small bowl, combine shiitakes and hot water to cover.
# Let stand until softened, about 30 minutes.
# Meanwhile, drain tofu and pat dry with paper towels.
# Cut into ¾-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 aside in refrigerator.
# Bring large saucepan of lightly salted water to a boil.
# Cut broccoli florets into 1½-inch pieces.
# Peel tender portion of stems and cut into ½-inch-thick slices.
# (you should have about 4 cups total.
# ) add broccoli to boiling water and cook just until bright green and crisp-tender, about 2 to 3 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 shiitakes from soaking water.
# Strain soaking water through a filter paper-lined sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce.
# Set aside.
# Trim and discard shiitake stems; slice caps and set aside.
# In large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
# Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes.
# Transfer to plate and set aside.
# In same skillet, heat remaining 2 teaspoons oil over medium-high heat.
# Add scallions, garlic, ginger, chile paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds.
# Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes.
# Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds.
# Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes.
# Add reserved tofu and toss gently to coat.
# Discard cinnamon stick and serve.
Category:Anise seed Recipes
Category:Broccoli Recipes
Category:Brown sugar Recipes
Category:Chinese five-spice powder Recipes
Category:Extra-firm tofu Recipes
Category:Shiitake mushroom Recipes
Category:Carrot Recipes
Category:Green onion Recipes
Category:Garlic Recipes
Category:Ginger Recipes