stir first 5 ingredients in 2 cup measure and whisk
combine vinegar and cornstarch in small bawl with whisk
press tofu gently between 2 layers of paper towels
remove stems form mushrooms.
Heat wok over med high heat. add oil
add scallions and next 3 ingredients thru ginger and stir fry for 1 min.
add broth mixture. bring to simmer, cover and reduce heat ti medium. cook 5 minutes. add tofu and mushrooms and cover and simmer for 5 minutes
increase heat to high. stir in cornstarch mixture. cook about 1 minutes
serve over rice
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