Best Tofu Stir Fry - cooking recipe

Ingredients

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

Preparation

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.