Begin by dicing the carrot, yellow onion, and green bell pepper into bite-sized pieces. Wipe the shiitake mushrooms with a damp cloth and slice them thinly. Carefully drain the silken tofu, avoiding pressing it too much, then cut it into cubes.

In a mixing bowl, whisk together vegetable broth, light soy sauce, and rice vinegar. Stir in chili garlic sauce, toasted sesame oil, and sugar. Add crushed garlic and mix until sugar is dissolved.

Heat sunflower or canola oil in a wok over high heat until shimmering. Add the diced carrots, onions, green bell pepper, and sliced shiitake mushrooms. Stir-fry vigorously for about 3 minutes.

Reduce heat to medium and gently stir in the prepared sauce mixture along with the tofu cubes. Allow to come to a gentle boil, then let it simmer for 3 minutes.

In a separate bowl, whisk cornstarch with cold water until smooth. Gradually fold into the pan while stirring constantly. Let the sauce boil for 2 more minutes until it thickens.

Taste and adjust salt as needed. Serve hot over steamed rice or grains.