2 1/2 peanut oil
2 cloves garlic, minced
1 teaspoon finely chopped ginger
8 ounces (approximately 2 cups) broccoli florets
6 ounces shiitake (stems removed) OR white mushrooms, thickly sliced
1 tablespoon rice (wine) vinegar
1 tablespoon brown sugar
1 tablespoon tamari
1/2 cup water OR vegetable broth
1 red bell pepper, cut into long thin strips

2 green onions (scallions), including an inch of green tops, sliced (about 1/2 cup)
Carmelized Tofu (recipe follows)

Add oil to a heated wok or large skillet over medium-hot heat. When hot, add garlic and ginger. Stir-fry one minute. Add broccoli and mushrooms; stir-fry for two minutes.

Add remaining ingredients except green onions and tofu. Cover and cook until broccoli is tender, 4-5 minutes.

Add the Carmelized Tofu and cook until hot, about two minutes more. Serve garnished with sliced green onions.

Carmelized Golden Tofu

1 pound tofu, frozen and thawed
3 tablespoons peanut oil
salt
2 tablespoons tamari
3 1/2 tablespoons brown sugar
3 tablespoons water

Cut tofu into slabs about 3/4 inch thick. Drain tofu and press out excess liquid. Cut into 3/4 inch cubes.

Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add tofu and fry until golden, about 3 minutes. Sprinkle lightly with salt. Drain on a paper towel.

Mix tamari and brown sugar in a small bowl. Heat the remaining tablespoon of oil in the same skillet and swirl it around the skillet. When hot, add the tamari mixture. Reduce heat to medium and add tofu. Toss well then simmer for two minutes.

Add three tablespoons water and cook until the sauce coats the tofu with a syrupy glaze. Turn off heat. Let tofu cool in the syrup for 10 minutes.