Photo by Denise Johnston

3 Tb. soy sauce or tamari
1 tsp. rice vinegar
2 tsp. cornstarch
1 Tb. sugar or honey
½ tsp. red pepper flakes or 1 tsp. red chili paste
1 tsp toasted sesame oil
2 Tb. vegetable oil
1 block tofu, pressed and cubed
1 onion chopped
2 cloves garlic, chopped
½ c. mushrooms, sliced
½ c. red bell pepper, chopped
1 c. broccoli, chopped
½ sliced carrots
2 stalks scallions, sliced
Optional: roasted cashews or peanuts

Combine soy sauce, vinegar, cornstarch, sugar, sesame oil and red pepper flakes in a bowl and whisk together and set aside.

Heat one tablespoon vegetable oil on medium high heat and begin frying the tofu until golden brown on each side. Remove and set aside.

Add another tablespoon of oil to the pan and sauté the onion until transparent before adding the garlic and cook for an additional minute. Add mushrooms, carrots, broccoli and red pepper and cook until vegetables are tender but still have some crunch. Add the tofu and sauce and cook to the tenderness you like and turn off heat. For an additional crunch add roasted cashews or peanuts and stir in. Add your scallions and serve over steamed rice.