Servings: 4

1  package firm tofu, rinsed and drained 1  package firm tofu, rinsed and drained
4 tbsp cornstarch 4 tbsp cornstarch
½ tsp salt ½ tsp salt
15 oz vegetable broth 15 oz vegetable broth
1 tbsp soy sauce 1 tbsp soy sauce
1 tsp dark sesame oil 1 tsp dark sesame oil
8 oz. rocolli cut into florets 8 oz. rocolli cut into florets
8 oz fresh mushrooms, sliced 8 oz fresh mushrooms, sliced
1 c drained canned baby corn cut in half 1 c drained canned baby corn cut in half
Chow mein noodles Chow mein noodles

Dry tofu on paper towels. Cut into 1 inch cubes
Place 2 tbsp cornstarch on waxed paper, coat tofu with cornstarch. Set aside
Combine remaining 2 tbsp cornstarch and salt in small bowl. Stir in broth, soy sauce, and sesame oil until smooth. Set aside
Heat wok over medium high heat for 1 min or until hot. Add  tbsp water  Ease tofu into hot water. Stir fry about 10 min or until golden brown on all sides. Place tofu in large bowl and set aside.
Reduce heat to medium. Add broccoli, mushrooms and corn to wok. Stir fry until mushrooms tender. Cover and cook 3 minutes or until broccoli is crisp tender.
Stir broth mixture until smooth and add to wok. Cook uncovered until sauce boils and thickens.
Return tofu to wok.  Stir gently to mix. Serve over noodles