You are here: Home > Cuisine > Chinese Vegetarian > Chinese Vegetable > Broccoli, Mushroom and Tofu in Schezuan Sauce Broccoli, Mushroom and Tofu in Schezuan Sauce by Tarla Dalal A tasty mélange of crisp vegetables in schezwan sauce. 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Close 27 Apr 2024 This recipe has been viewed 52253 times 5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD Broccoli, Mushroom and Tofu in Schezuan Sauce recipe - How to make Broccoli, Mushroom and Tofu in Schezuan Sauce Tags Chinese VegetableStir-fryNon-stick Pan Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 2Makes 2 servings Show me for servings Ingredients 2 tsp oil1/4 cup finely chopped onions1 1/2 tsp finely chopped garlic (lehsun)4 to 5 blanched baby corn ,1/4 cup quatered mushrooms (khumbh)1/2 cup carrot , peeled and cut into thin strips1/2 cup blanched broccoli florets1/2 cup bean sprouts1/2 cup tofu cubes salt to taste2 tsp tomato ketchup1 tsp cornflour dissolved in 1/4 cup water2 pinches sugar2 tsp schezuan sauce Method MethodHeat the oil in a wok, add the onions and garlic and stir-fry for 1 to 2 minutes.Add the baby corn, mushrooms, carrots, broccoli, bean sprouts, tofu and salt and stir-fry for 2 minutes.Combine the tomato ketchup, cornflour – water mixture and sugar in a small bowl.Add the schezuan sauce, mix well and cook for 1 minute.Serve immediately.