Veggie Stir Fry with Bragg Liquid Amino Acid

Gaby of Veggie World Recipes/ Photo Credit: Veggie World Recipes

2-4 Serings

Ingredients

What you need to make the tofu
1 block tofu
3 tbsp cornstarch
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Veggies needed (use whatever you like or have on hand)
1 red bell pepper, diced
1 yellow pepper, diced
1 cup grated carrots
1 cup asparagus, chopped
1 cup broccoli, chopped
1 cup mushrooms, chopped
1/2 chopped yellow onion
1/2 cup chopped spring onion

What you need for the sauce
1/4 cup Bragg Liquid Aminos
3 tbsp maple syrup
1 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
3 cloves minced garlic
1 tbsp grated ginger
1-1/2 tbsp cornstarch

Instructions

Tofu
Start by draining the extra water from the tofu and chopping it into cubes. Then mix the cornstarch, garlic powder, salt and pepper into a bowl and coat each piece of tofu in the mixture. Add all of the tofu to a pan with some olive oil and cook it until all of the pieces are crispy. Set the tofu aside.

Sauce
Combine the liquid aminos, maple, olive oil, ACV, garlic, ginger, and corn starch. You can combine it to a bowl, or blend it in a food processor to make it even easier.

To a pan, add in all of the veggies, along with the sauce. Cook until the veggies have softened up a bit. Then turn off the heat and add in the tofu. Pair with rice (or noodles).