14 Ounce, drained and cut into 1/2 inch cubes (1 package)
Asian dark sesame oil
Heat the canola oil in a wok or large nonstick skillet over medium-high heat.
Add the ginger and garlic and stir-fry until fragrant, about 1 minute.
Increase the heat to high, add the mushrooms, carrot, onion, and water.
Cook, stirring, until most of the liquid has evaporated, about 3 minutes.
Add the broccoli and cook, stirring, until heated through, about 2 minutes.
Add the tofu, hoisin sauce, and sesame oil; stir-fry until the mixture is just heated through, about 2 minutes.