Broccoli with Five-spice Tofu

Description
.

Ingredients

 * 1/4 cup dried shiitake mushrooms ( 1/4 oz.)
 * 8 oz. extra-firm tofu
 * 3 Tbs. low-sodium soy sauce
 * 3/4 tsp. Chinese five-spice powder
 * 1 lb. broccoli
 * 1 Tbs. cornstarch
 * 1 1/4 cups low-sodium vegetable broth
 * 2 tsp. brown sugar
 * 4 tsp. vegetable oil
 * 7 scallions (white and light green parts), chopped ( 1/4 cup)
 * 4 medium cloves garlic, minced
 * 4 tsp. minced fresh ginger
 * 3/4 tsp. chili paste with garlic
 * 1/2 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 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 aside in refrigerator.

Bring 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. (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, chili 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.