Combine the mushrooms and garlic in a large saucepan and dry sauté over medium heat until the mushrooms cook down, 5 to 10 minutes.
Stir in the water or broth, tomato paste, ginger, soy sauce, vinegar, agave nectar, and sriracha.
Bring to a slow boil.
Add the tofu and peas or broccoli and lower the heat to medium-low. Cook until the veggies are tender, about 10 minutes, and serve over steamed brown rice.