Instructions

1. In a large ziploc bag, place in all of the marinade ingredients. Seal, and shake it to mix. Drain the tofu, and cube into about 1/2″ cubes, and place into the ziploc bag or reusable container with a lid. Allow it to marinate for at least 2 hours, ideally overnight.
2. Pour tofu and all of liquid into a medium saute pan and cook over medium until the liquid dissolves and the tofu browns, about 10 minutes. Set aside.
3. Saute the ginger and garlic with 3 tbsp vegetable broth in a large wok until fragrant, about 4-6 minutes.
4. Add in the vegetables + 1/4 cup vegetable broth into the wok, mix to coat the vegetables with the garlic and ginger, and cover over medium heat to steam and cook through.
5. In the meantime, whisk together the sauce ingredients.
6. Once the vegetables are steamed, pour in the sauce and the tofu. Stir until uniform, and allow it to sit over medium heat for a few more minutes to warm through. Top with red chili flakes and scallions.
7. Serve warm with brown rice 🙂