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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a very tasty recipe, great served over brown rice or bulgur. It is a quick meal done in around 30 minutes. 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) bag broccoli florets, cut into uniform pieces |
8 ounces shiitake mushrooms, tems removed,caps sliced |
1 medium red pepper, cut into 1 inch pieces |
1 (15 ounce) package extra firm tofu, patted dry and cut into 1 inch cubes |
3 green onions, thinly sliced |
Directions:
1. In small bowl, whisk liquid aminos, brown sugar, and cornstarch with 1 cup water; set aside.
2. In deep nonstick 12-inch skillet, heat oil over medium-high heat until hot.
3. Add garlic, ginger, and crushed red pepper and cook 30 seconds, stirring constantly.
4. Add broccoli, mushrooms, and red pepper and cook, covered 8 minutes, stirring occasionally.
5. Add tofu and green onions and cook uncovered 2 minutes, stirring occasionally.
6. Stir the amino mixture to blend and add to skillet; heat to boiling.
7. Boil 1 minute.
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