Slice tofu into 1” bit size. Slice zucchinis, and carrots.

In a heated wok with oil, add ginger and stir until fragrant. Add water and carrots. Season with mushroom seasoning, salt and sugar. Add baby zucchinis, satay BBQ sauce and tofu; stir. Add basil, corn starch mixed in water to thicken sauce, mushroom oyster sauce, and sesame oil. Serve.