½ pound firm tofu, cubed
1 can waterchesnuts
½ cup mushrooms
¼ cup green onions
1 cup kale
1 head of broccoli
4 cloves garlic
1 vegetarian vegetable stock cube
1/4 cup of tamari
1 teaspoon powdered ginger
½ tablespoon cayenne
½ tablespoon of turbinado sugar
1 tablespoon of cornstarch
Pan fry the tofu and then set aside.
Chop vegetables into bite sized pieces and mince garlic.
Boil 1.5 cups of water and add the vegetable stock cube, set aside.
Sauté garlic ginger, red pepper flakes and sweetner in tamari.
Dissolve the cornstarch in 2 tablespoons of cold water, set aside.
Add the broccoli to spice and tamari mixture and cook over high heat in a large skillet for 2 minutes. Then add the tofu back in. Add in the veggie broth and simmer 5-7 minutes. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes more or until it thickens.
Serve with rice, or Peanut Butter Noodles!