Wok Sauteed Mushrooms and Tofu Recipe | Food Network

Ingredients

• 1 package (14 ounces) firm tofu, drained
• 2/3 cup vegetable broth
• 1 1/2 tablespoon hoisin sauce
• 1/2 teaspoon sesame oil
• 2 tablespoons cooking oil
• 1 leek (1-inch diameter), white part only, cut into 1/4-inch-thick rounds
• 1 serrano or jalapeno chili pepper, thinly sliced
• 1/2 pound small white button mushrooms, halved
• 1/2 pound portobello mushrooms, sliced into 1-inch squares
• 6 medium fresh shiitake mushrooms, stems discarded, quartered
• 1 1/2 teaspoon cornstarch dissolved in 1 tablespoon water