Vegetable/tofu stir fry

396  grams		1 package firm or extra firm tofu
200  grams		roughly chopped green beans
128  grams		diced carrots or red pepper
60  mL		low-sodium soy sauce (make sure it's gluten free if G-Free)
6  grams		fresh grated ginger
27  grams		organic brown sugar
15  mL		agave, maple syrup (or honey if not vegan)
7  grams		cornstarch
2  tablespoons		Sesame Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetable/tofu stir fry ingredients. The serving size for any ingredient in Vegetable/tofu stir fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.
Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles (see photo).
Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
If serving over rice, start the rice at this point.
In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.