Pat the tofu dry and fry in oil until golden brown. To remove excess fat, place the tofu cubes briefly in hot water, drain and pat dry. Rinse dried mushrooms, pour boiling water over them and let soak for 1 hour. Drain mushrooms, drain and cut into thin slices. For the aromatic sauce, mix vegetable broth, strained tomatoes, medium sherry, soy sauce, ginger, honey and a pinch of chili. Heat 1 tablespoon oil in a wok or non-stick skillet. Stir-fry garlic and chicken in it for a moment and season lightly with salt. Mix in the mushrooms. Mix in the aromatic sauce and the tofu cubes. Cover and simmer for 10 minutes. Mix cornstarch with 3 tablespoons cold water until smooth, stir in and simmer for a moment until the sauce thickens. Towards the end of the cooking time, heat 1 tablespoon of oil in a coated pan or wok. Stir-fry the carrots in it for a moment, salting lightly. Add sprouts and spring onions and stir-fry briefly. Mix carrots, sprouts and spring onions with tofu and chicken in aromatic sauce.