1teaspoon cornstarchCan use up to 2 teaspoons for a thick sauce
Cut tofu into 3/4 inch cubes. Place onto baking sheet lined with parchment paper and bake at 400F for 40 minutes. Turn half the way thru.
Blanch the green veggies in a pot of boiling water for 60 seconds. Add to an ice bath to stop the cooking. Drain in a colander until ready to use.
To make the sauce in a small bowl add 1/2 cup of liquid from soaking the mushrooms, 1 Tablespoon Hoisin sauce, 1/2 teaspoon raw sugar, 1 teaspoon soy sauce, 1 teaspoon Black Vinegar, 1/2 teaspoon sesame oil, 1 teaspoon corn starch (more if you want a thicker sauce). Mix all of this up and set it aside.
Chop up the garlic, ginger and green onion.
Place pan on a burner, turn heat to high add garlic and ginger.
When the oil is hot add the sliced mushrooms and green onion.
When the mushrooms start to get some color on them add the sauce and bring to a boil. When its at a boil add the broccoli and tofu. Heat everything thru and serve.