Sorry it's taken me so long to post the recipe. My computer crashed several weeks ago and I've been trying to deal with that nightmare and I'm still waiting for my new one to get here.
Ok, this is a very forgiving recipe, so feel free to change the veggies or add spices that you like.
2 TBS Toasted Sesame Oil
1 lb Extra Firm Tofu, diced
1 tsp Cumin
1 tsp Coriander
1/8 tsp Turmeric
1 large Onion sliced into half moons
8 cloves Garlic, crushed
1/4 cup Grated Ginger (less according to your taste, but I love ginger)
2 lbs Broccoli Florets
1 Veggie Bouillon cube
15 oz can Coconut Milk (you can use lite if you wish)
Water (I usually use around 1 cup or so)
Braggs to taste
Siracha to taste (or another Chile-Garlic Sauce).. I used quite a bit of it, but again my family likes it spicy
Juice of 2 limes
1 bunch Cilantro, washed well coarsely chopped
1 large Red Bell Pepper, diced
Over Med-Hi heat a Wok Pan or Deep Skillet and add the Oil, spices, onion and garlic. Stir fry a bit then add the ginger and tofu and a squirt of Braggs then cook for 5 more minutes. Add the bouillon, coconut milk and 1 cup of water. Bring to a boil for around 3 minutes then turn the heat down to medium and add the broccoli and more water if needed. When the broccoli is done to your liking, add as much Siracha as you can stand, the lime juice, more braggs and pepper if you like. Just before serving top with the cilantro and red pepper. We like this over brown rice or basmati rice. It's better on the second day.