Best Tofu Stir Fry

• 1 cup water or 1 cup chicken stock
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 3 garlic cloves, crushed garlic
• 1 tablespoon peeled and grated fresh ginger
• 1/8 teaspoon crushed red pepper flakes
• 12 ounces frozen broccoli or 12 ounces fresh broccoli
• 8 ounces baby portabella mushrooms, sliced
• 1 medium red pepper, cut into 1-inch pieces
• 15 ounces extra firm tofu, patted dry and cut into 1-inch cubes
• 1 bunch green onion, thinly sliced

1. In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
2. 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.
3. 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.

water, soy sauce, brown sugar, cornstarch, sesame oil, garlic, ginger, red pepper, broccoli, baby portabella mushrooms, red pepper, green onion

Taken from www.food.com/recipe/best-tofu-stir-fry-322998 (may not work)