A vegetarian version of one of my favorite dishes.
Tofu Pepper Steak
1 lb extra firm tofu
2 tbsp canola oil
1 cup water or broth
1 medium onion, sliced
1/2 tsp garlic salt
1/4 tsp ginger
2 medium green peppers, seeded and sliced
1 tbsp cornstarch
2 tbsp soy sauce (Bragg's Liquid Aminos is a great GF substitute)
Drain tofu and cut into slices. Heat oil in large skillet. Cook onion till tender, then add tofu till slightly browned. Add broth, garlic salt and ginger. Stir until salt and ginger are mixed in. Add peppers and reduce to simmer. Cover and simmer about 10 minutes. Turn off heat.
Blend cornstarch and soy sauce. Stir into pan, turning heat to high, and stir constantly until thickened. Serve over brown rice.