Step 1

Heat the wok to medium high.

Step 2

Add the garlic, half the grated ginger, and mushrooms. Cook until the onions are translucent.

Step 3

Now, add the broccoli florets, and stir into the mushroom, onion, and ginger mixture.

Step 4

Cook for 5-7 minutes, stirring often. Add a small amount of water or vegetable broth.

Step 5

Add the bell peppers and snow peas.

Step 6

Remove from the heat and toss in half the sauce.

Step 7

Combine all the ingredients and whisk together. Set aside.

Step 8

Divide in half if making the crispy tofu.

Step 9

Combine soy sauce and rice vinegar in a refrigerator-safe container.

Step 10

Press tofu and cut it into equal bite-sized pieces.

Step 11

Marinade overnight (or at least 2 hours) for the best flavor.

Step 12

Drain the excess marinade, and toss tofu cubes with the cornstarch.

Step 13

Preheat the oven to 400 degrees.

Step 14

Place cut or uncut tofu on a silicone baking mat  or parchment paper

Step 15

Cook for 15 minutes. Remove from oven and flip tofu over; cook for an additional 15 minutes.

Step 16

Once cooked, transfer to a bowl and toss in the stir-fry sauce to coat.

Step 17

Preheat the air fryer temperature to 375 degrees.

Step 18

Cook for 10-15 minutes, shaking the basket a few times throughout the cooking.

Step 19

When the tofu is cooked, transfer it to a bowl and toss in the stir-fry sauce to coat.

Step 20

Cook brown rice or selected grains per package instructions.

Step 21

Place cooked grain on a platter or in individual bowls.

Step 22

Drizzle with a some stir fry sauce.

Step 23

Add a generous helping of broccoli stir fry.

Step 24

Top with tofu if desired.