I'm always skeptical when trying new tofu recipes. Tofu can be one of the most easily altered and yummiest pieces of the dish, but left unseasoned or cooked improperly and it can be mushy and flavorless and ruin everything! 
This recipe does not have that problem! The tofu fries up to a yummy golden brown with just a little crunch. The peppers and onions flavor the tofu before the sauce is added, but once the sauce is added? FLAVOR EXPLOSION in your mouth! So sweet and spicy and tangy you'd never know it was vegan!

Ingredients:
8 ounces extra firm tofu, chopped into 1/4 thick strips
3 cloves garlic, minced
1 small onion, chopped
half of a red bell pepper, chopped
half of a green bell pepper, chopped

To make sauce, combine the following:
1/4 cup water
1/4 cup bragg's liquid aminos (or soy sauce)
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
2 teaspoons corn starch
1 teaspoon crushed red pepper

Directions:
Stir fry tofu and garlic in a non-stick pan or wok until tofu is a golden color all over. 
Add bell peppers and onions and continue to stir fry until veggies soften.
Add sauce mixture to pan and continue to cook until sauce thickens.
Serve over brown rice.
Serves 2, refrigerate leftovers.
Enjoy!