- 1 scoop Boku Super ‘Shrooms
- 2 count heads of broccoli, chopped
- 2 cups snow peas
- 1/2 count canned water chestnuts
- 2 tbsp sesame oil
- 2 count clove garlic, chopped
- 2 tbsp soy sauce
- 1 count pack of firm tofu
- Press tofu with paper towels to drain out as much water as possible. Chop into cubes.
- Heat 1 tbsp sesame oil over medium-high heat in a large skillet or wok. Add chopped garlic and saute for 3 min.
- Pour soy sauce and Boku Super ‘Shrooms into skillet. Add vegetables and stir to combine. Cook for 10 minutes or until vegetables is tender, stirring periodically.
- While vegetables cook, in a separate skillet, add the other tbsp sesame oil and heat to medium. Add tofu and saute until brown, stirring frequently.
- Add tofu to vegetables and serve with red pepper flakes, sesame seeds, and more soy sauce to taste.