Marinating the Portabellos and Tofu

• Combine sesame oil, soy sauce, balsamic vinegar, fresh ginger and crushed red pepper to make a marinade for portabellos and tofu.
• Marinate mushrooms and tofu separately for about 15 minutes, then drain excess marinade.

Stir-Frying and Seasoning the Vegetables

• Pre-heat wok or sauté pan; add enough sesame oil to coat.
• When oil begins to smoke, sauté fresh ginger until it begins to brown; add garlic and continue to sauté until garlic just begins to brown.
• Add all veggies (except for bean sprouts) and sauté until broccoli begins to soften, then add tofu and mushrooms.
• Season with lite soy sauce or Bragg's Liquid Aminos. (If you want more ginger flavor, the taste can be adjusted by adding more sautéed fresh ginger or ground dry ginger).
• Add bean sprouts just before removing from heat so they stay nice and crisp.
• Plate and serve.