Tofu with onions & peppers

This is adapted from a more traditional recipe for pepper steak.

1/4 c. Bragg's liquid aminos (or low-sodium soy sauce)
1/4 c. vegetable broth
1 package extra firm tofu, frozen, then thawed & sliced into strips 2" x 1"x 1/4" thick
1/2 tsp. ground ginger, or use 1 tsp. fresh, chopped
2 tbsp. cornstarch
2 cloves garlic
1 (14 1/2 oz.) can whole or stewed tomatoes
1 c. thinly sliced onion
1 green pepper, cut in strips
2 tbsp. olive oil

Crush garlic cloves; mix with Bragg's or soy sauce, broth and ginger in a saucepan. Heat to boiling. Place tofu in bowl and marinate with soy sauce mixture for 30 minutes. Drain tofu (save marinade). Brown tofu on both sides in oil, set aside.
Drain tomatoes, saving liquid. Add tomatoes, onions and green peppers to pan. Combine tomato liquid with broth to equal 1 cup. Mix tomato liquid with marinade, stir in cornstarch and pour over vegetables in pan. Simmer, covered, 15 minutes stirring occasionally. Add hot pepper flakes or fresh black pepper to taste.

Serve with rice. 2-3 servings