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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.
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.
While cooking tofu, make your Hunan sauce by combining all ingredients needed. Set aside for later use.
Add about ½ tablespoon of oil into the same wok. Add in garlic and fry until fragrant, about a minute.
Toss in red pepper and broccoli next. Cook for 3-4 minutes, or until veggies have soften slightly.
Now, add your baby corn and black fungus. Saute for another 2-3 minutes, or until veggies are cooked.
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.