Mushroom and Tofu Stir Fry

Ingredients

• Cooked rice (2 cups)
• Green onions (2, sliced)
• Cornstarch (1 teaspoon)
• Vegetable broth (1/4 cup)
• Red pepper flakes (1/2 teaspoon)
• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Mushrooms (8 ounces, sliced)
• Firm tofu (8 ounces, cubed)

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, red pepper flakes, vegetable broth, and cornstarch. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Return the tofu to the skillet and pour the sauce mixture over the tofu and mushrooms. Stir well to coat everything in the sauce.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened.
6. Remove from heat and sprinkle with sliced green onions.
7. Serve the mushroom and tofu stir fry over cooked rice.
8. Enjoy!