Instructions

Cut 14 ounces firm tofu in half lengthwise then slice each half crosswise into ½-inch thick squares. Spread tofu on paper towel-lined plate and let drain for 10 minutes, replacing towel and flipping tofu halfway through draining. Meanwhile, whisk ½ cup water, ½ cup broth, 3 tablespoons soy sauce, 2 teaspoons chili-garlic sauce, 1 teaspoon sugar, and ⅛ teaspoon white pepper in small bowl; set aside.
Heat ¼ cup vegetable oil in 12-inch nonstick skillet over high heat until shimmering. Add tofu in single layer and cook until bottom is golden brown, about 6 minutes. Using two thin spatulas, carefully flip tofu and continue to cook until second side is golden brown, about 4 minutes. Transfer to plate lined with fresh paper towels.
Pour off all but 2 teaspoons oil from skillet and adjust heat to medium. Add thinly sliced whites of 4 scallions and 1 (1 by ½-inch) piece ginger, peeled and sliced into matchsticks, and cook, stirring frequently, until fragrant but not browned, about 2 minutes. Add soy sauce mixture then tofu in single layer. Bring to simmer, cover, and cook for 5 minutes, adding 2 carrots, peeled and sliced on bias ¼ inch thick, and 4 ounces thinly sliced shiitake mushrooms, halfway through cooking.
Uncover and add 3 ounces snow peas and greens of 4 scallions, cut into 1½-inch pieces. Adjust heat to high and simmer rapidly, stirring occasionally, until sauce is just covering surface of pan and has begun to thicken, about 3 minutes. Whisk remaining 1 tablespoon water with 1 teaspoon cornstarch in small bowl. Stir in cornstarch mixture and cook until sauce thickens, about 30 seconds. Serve.