Ramen Flavoured Veggies

Cut tofu (or your protein or choice) into ¾ inch cubes. Spice as desired. We used: Cayenne Fry until golden. (If meat, fry until fully cooked.) Remove from pan.
This dish can be made with leftover chicken, beef or pork, shrimp, or tofu. We made ours with tofu. I package firm tofu, drained and patted dry
While pan is still hot, put in the garlic, ginger, green onions, red onion, broccoli, mushrooms, and stems of the bok choy. Stir well. Fry in leftover tofu oil for 4-5 minutes, stirring once or twice.
In the meantime, combine sauce ingredients in small bowl and whisk until blended smooth. Set aside.
When veggies are starting to look cooked, stir in 2 tablespoons of low sodium soy sauce and the rest of the veggies. (If you are using a different protein, you can add your chicken or whatever back in at this point, as long as it is fully cooked.) Cover and reduce heat for 2-3 minutes. Stir and continue to cook until the bok choy leaves turn a brighter green. Add the sauce, stir in, and heat for 1-2 minutes until sauce thickens a bit. Ta-da! You’re done!
Serve on white rice noodles or white rice, or just as it is. Tofu cubes can be added on the side. Garnish with a sprinkle of toasted sesame seeds.