Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli | RICARDO

Ingredients

• 1 cup (250 ml) water
• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) maple syrup
• 1 tbsp cornstarch
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp fresh ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 lb (450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles
• 2 tbsp (30 ml) vegetable oil
• ½ lb (225 g) cremini or white mushrooms, quartered
• ½ lb (225 g) baby broccoli (about 1 bunch), trimmed
• 5 oz (140 g) rice vermicelli