1. 西蘭花洗淨切成小朵；豆腐切塊；紅椒切段。
2. 起鍋熱油，豆腐用小火煎略黃，盛出備用；西蘭花用滾水焯片刻，撈出，控幹水備用。
3. 用鍋中剩下的一點油爆香薑片，將紅椒翻炒，再依次倒入西蘭花、豆腐，輕輕翻炒幾下，用鹽、胡椒粉、蘑菇精調味， 最後勾簿欠即可。

1. Wash and cut broccoli into small flowerets; Cut tofu into cubes; Cut red bell pepper into strips.
2. Heat oil in a pan; lightly brown the tofu over low heat. Remove from pan. Blanch broccoli in boiling water. Drain.
3. Heat ginger slice in the oil, add red bell pepper; stir fry. Add the broccoli and tofu; lightly toss. Add salt, pepper, and mushroom seasoning to taste. Stir in cornstarch paste*; heat through until it thickens.

*Cornstarch paste: Mix 1 Tbsp cold water with 1 Tbsp cornstarch