Simple Chinese 5-Spice Stir Fry

In the past, most of my stir fry recipes relied heavily on two things: sriracha and soy sauce*. Frequently, both were used in large quantities, and now I still rely on them quite a bit - just in markedly smaller amounts. For this one, I decided to only use Bragg's Liquid Aminos as the base, allowing the spices to do most of the heavy lifting. This stir fry is a little sweeter with just a hint of spicy.

Ingredients: 
1 package tofu (the brand we use has 45 mg total), drained and cubed
2 c. jasmine rice, cooked (0mg)
2T. peanut oil (or olive oil, if you prefer)
1 carrot, chopped (25 mg)
1 celery rib, chopped (32 mg)
1 broccoli crown, chopped (25mg)
(feel free to add in whatever veggies you have around, we usually mix it up quite a bit in the veggie department - but note that this may affect your sodium tally overall)
2 tsp Bragg's Liquid Aminos (640 mg)
1/4 c. water
2 tsp. Chinese Five Spice from Penzey's (0mg) 
1 tsp crushed red pepper
2 cloves garlic, minced
To taste: sesame oil & rice vinegar (both of which are 0 mg)
Optional garnish: chopped green onions (4.5 mg)

Cook rice according to directions on package, or in a rice cooker. In a large skillet or wok, heat peanut oil on medium heat and saute garlic and crushed red pepper for about thirty seconds, or til fragrant. Add veggies and tofu and saute for about 5 more minutes. In a small bowl or ramekin, combine Bragg's, water, Chinese Five Spice, sesame oil and rice vinegar. Stir to combine, then add to tofu and veggies. Stir to completely coat veggies and tofu, reduce heat to low and saute for a few more minutes, or until veggies reach desired amount of tenderness. Serve over rice. 

Total: 767, excluding optional garnish. Serves 2-4, depending on how hungry you are (384 mg per serving if divided in half; 192 mg per serving if divided into fourths).

*Also included in this category is Bragg's Liquid Aminos, which is similarly sodium-laden.