7 scallions (white and light green parts), chopped ( 1/4 cup)
4 medium cloves garlic, minced
4 tsp. minced fresh ginger
3/4 tsp. chili paste with garlic
1/2 tsp. anise seeds, crushed
1 cinnamon stick
2 medium carrots, julienned or shredded
In small bowl, combine shiitakes and hot water to cover. Let stand until softened, about 30 minutes.
Meanwhile, drain tofu and pat dry with paper towels. Cut into 3/4-inch cubes; pat
dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Cover and set aside in refrigerator.
Bring large saucepan of lightly salted water to a boil. Cut broccoli florets into 1 1/2-inch pieces. Peel tender portion of stems and cut into 1/2-inch-thick slices. (You should have about 4 cups total.) Add broccoli to boiling water and cook just until bright green and crisp-tender, about 2 to 3 minutes. Drain, rinse under cold running water and drain again. Set aside.
In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. Remove softened shiitakes from soaking water. Strain soaking water through a filter paper-lined sieve into medium bowl; stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set aside. Trim and discard shiitake stems; slice caps and set aside.
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add tofu mixture and cook, shaking pan and tossing tofu, until lightly browned, 3 to 4 minutes. Transfer to plate and set aside.
In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Add reserved tofu and toss gently to coat. Discard cinnamon stick and serve.