Ingredients:
3 tablespoons Braggs liquid aminos
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 cloves garlic, crushed with garlic press
1 tablespoon peeled grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1 (12 ounce) bags broccoli florets, cut into uniform pieces
8 ounces shiitake mushrooms, tems removed,caps sliced
1 medium red peppers, cut into 1 inch pieces
1 (15 ounce) packages extra firm tofu, patted dry and cut into 1 inch cubes
3 green onions, thinly sliced
Directions:
In small bowl, whisk liquid aminos, brown sugar, and cornstarch with 1 cup water; set aside.
In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add garlic, ginger, and crushed red pepper and cook 30 seconds, stirring constantly.
Add broccoli, mushrooms, and red pepper and cook, covered 8 minutes, stirring occasionally.
Add tofu and green onions and cook uncovered 2 minutes, stirring occasionally.
Stir the amino mixture to blend and add to skillet; heat to boiling.
Boil 1 minute.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.