Tofu Stir- Fry

• 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
• 14 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

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.

braggs, brown sugar, cornstarch, vegetable oil, garlic, ginger, red pepper, broccoli florets, shiitake mushrooms, red pepper, green onions

Taken from www.food.com/recipe/tofu-stir-fry-92489 (may not work)