2 Cloves Garlic
1/4 Cup Soy Margarine
4 Cups Veggie Broth
1 tsp Paprika
1-2 Sliced Red Peppers
1/2-1 Cup Sliced Green Onion
1 Lb. Diced Tofu (Rinse and drain excess liquid)
1/3 Cup Soy Sauce
1/3 Cup Water
2 Tbsp Cornstarch
2 Tomatoes, Diced or Sliced in Wedges

Sauté garlic (and peppers and onions, if desired) in soy margarine until garlic is lightly browned; add broth, paprika, peppers, onions and bring to a boil. Using a separate dish, mix soy sauce, water, and cornstarch, whisk into vegetable mix and stir until thickened. Add tofu and tomatoes, reduce heat. Let cook about 10 minutes or so, until tofu and tomatoes have cooked a bit. Serve over steamed rice.