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 chili paste with garlic
 * ½ tsp anise seeds, crushed
 * 1 cinnamon stick
 * 2 medium carrots, julienned or shredded

Directions

 * 1) In small bowl, combine shiitakes and hot water to cover.
 * 2) Let stand until softened, about 30 minutes.
 * 3) Meanwhile, drain tofu and pat dry with paper towels.
 * 4) Cut into ¾-inch cubes; pat dry again.
 * 5) In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat.
 * 6) Cover and set aside in refrigerator.
 * 7) Bring large saucepan of lightly salted water to a boil.
 * 8) Cut broccoli florets into 1½-inch pieces.
 * 9) Peel tender portion of stems and cut into ½-inch-thick slices.
 * 10) (you should have about 4 cups total.
 * 11) ) add broccoli to boiling water and cook just until bright green and crisp-tender, about 2 to 3 minutes.
 * 12) Drain, rinse under cold running water and drain again.
 * 13) Set aside.
 * 14) In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside.
 * 15) Remove softened shiitakes from soaking water.
 * 16) Strain soaking water through a filter paper-lined sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce.
 * 17) Set aside.
 * 18) Trim and discard shiitake stems; slice caps and set aside.
 * 19) In large nonstick skillet, heat 2 teaspoons oil over medium-high heat.
 * 20) Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes.
 * 21) Transfer to plate and set aside.
 * 22) In same skillet, heat remaining 2 teaspoons oil over medium-high heat.
 * 23) Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds.
 * 24) Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes.
 * 25) Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds.
 * 26) Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes.
 * 27) Add reserved tofu and toss gently to coat.
 * 28) Discard cinnamon stick and serve.