I actually made this meal for breakfast. I like to make tofu scrambles with mushrooms and greens and I tend to use red pepper flakes or hot sauce. This recipe is pretty similar to that, so why not eat it in the morning? Plus I feel that any type of food pretty much goes for any meal. Food is food and it doesn’t matter what time of day you eat it. Lasagna for breakfast? Sure! Smoothie for lunch? Bring it on! French toast for dinner? Why not?!

 

Ingredients

  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 2 tablespoons Braggs Liquid Aminos
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons Thai chile sauce
  • 2 cloves garlic, minced
  • 1 teaspoon. sesame oil
  • 1 tablespoons olive oil
  • 1 tablespoon vegetable broth or water
  • 1 14-oz. pkg. firm tofu, drained and cut into small cubes
  • 1 small onion, diced
  • 2 cups mushrooms, sliced
  • Pinch of sea salt
  • 1 bunch of bok choy, sliced into thin strips

 

Directions

1. Mix together the cornstarch and water in a small bowl. Mix in the Braggs Liquid Aminos, ginger, Thai chile sauce, garlic, and sesame oil. Set aside

2. Heat 1 tablespoon of oil in large skillet or wok over medium heat. Stir-fry tofu for about 10 minutes, or until golden brown on all sides. Transfer to a plate and set aside.

3. Add broth or water to the pan and add the onions. Cook for 3 to 5 minutes until translucent. Add more broth or water if needed. Add mushrooms and sea salt and cook for about 5 minutes, until the mushrooms have softened and released their liquid. Add the bok choy and stir until it wilts, about 2 minutes.

4. Return the tofu to the pan and add the sauce. Stir fry for another minute or two, until the dish is heated throughout.

5. Server over rice or quinoa and enjoy!