Instructions: To prepare sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in chili paste, tamari, sherry and sugar. Set aside.

Cut tofu into 1/2 inch slices and pat very dry. Then cut into 1/2 inch cubes and pat dry again.

In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 3 minutes. Transfer tofu to plate.

Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, then pour in remaining 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes.

Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok.

Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.

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