Step 1

Start by cubing your tofu into bite-sized cubes. In a medium zip-top bag, place in tofu along with corn starch and salt. Toss the bag until tofu cubes are well coated.

Step 2

Heat up a tablespoon of neutral-tasting oil in a large non-stick wok/skillet over medium high heat. Add tofu cubes in one layer, and cook for 2-3 minutes on each sides, or until most sides are nicely browned. Set aside.

Step 3

While cooking tofu, make your Hunan sauce by combining all ingredients needed. Set aside for later use.

Step 4

Add about ½ tablespoon of oil into the same wok. Add in garlic and fry until fragrant, about a minute.

Step 5

Toss in red pepper and broccoli next. Cook for 3-4 minutes, or until veggies have soften slightly.

Step 6

Now, add your baby corn and black fungus. Saute for another 2-3 minutes, or until veggies are cooked.

Step 7

Lastly, toss in cooked tofu along with the stir-fry sauce. Bring the mixture to a simmer. Once the sauce has thicken, you can remove it from heat and serve.