Instructions: Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems. Leave caps whole. Cut tofu into 3/4-inch cubes. Place tofu in a bowl with soy sauce and stir gently to coat. Sprinkle cornstarch over tofu then stir to coat all sides.

Place a wide non-stick frying pan over medium heat until hot. Add 1 tablespoon cooking oil, swirling to coat sides. Add tofu and cook until golden brown on all sides, about 3 minutes. Remove and drain on paper towels.

Place a wok over high heat until hot. Add remaining 1 tablespoon cooking oil, swirling to coat sides. Add mushrooms, zucchini, bamboo shoots, leeks; stir-fry for 2 minutes. Add a few drops of water if wok appears dry. Add tofu and cook for 1 minute.

Place vegetable mixture in a clay pot or 2-quart pot. Add broth, soy sauce, sugar, and sesame oil; bring to a boil over medium heat. Reduce heat to low, cover, and simmer until vegetables are tender, 6 to 8 minutes. If desired, add cornstarch solution and cook, stirring, until sauce boils and thickens.

This recipe yields 4 servings.

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