14-ounce block tofu, cut into short strips 3 Tbsp liquid aminos (or soy sauce)
2 large portobello mushrooms
6 large bok choy stalks
1 red onion
2 cloves garlic
Drain the tofu and gently press it between two clean kitchen towels. Cut into short strips and dip in liquid aminos.
Spray a non-stick skillet with Pam and warm to medium heat.
Fry the tofu on the skillet, turning, until both sides are lightly browned.
Add the rest of the liquid aminos and then the chopped vegetables.
Cook until soft. Turn off the heat and add minced garlic.