Ingredients
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1 cup water or 1 cup chicken stock
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3 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon cornstarch
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1 tablespoon sesame oil
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3 garlic cloves, crushed garlic
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1 tablespoon peeled and grated fresh ginger
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1/8 teaspoon crushed red pepper flakes
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12 ounces frozen broccoli or 12 ounces fresh broccoli
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1 medium red pepper, cut into 1-inch pieces
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15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
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1 bunch green onion, thinly sliced
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8 ounces baby portabella mushrooms, sliced
Instructions
- In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
- In nonstick 12-inch skillet, heat sesame oil over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
- Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.