To Prepare Tofu:

Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture.

Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat with 2 Tbsp cooking oil, mixing and turning frequently until the tofu is lightly golden brown on most sides. Set aside.

To Prepare Stir Fry.

In a large wok or skillet, heat 2 Tbsp vegetable oil on medium heat.

Add the garlic and saute until fragrant (30 seconds).

Turn the heat up to medium-high.

Add the carrots to the pan and cook for 2-3 minutes or until just tender. Add all the vegetables (bell peppers, onions, ). Saute on medium-high heat until they are cooked, but still semi-crispy. Mix frequently.

While they are cooking, continue to prepare the sauce. Combine all the sauce ingredients in a bowl and whisk together.

Once the veggies are tender but crispy, turn the heat down to medium. Add the prepared tofu. Add the prepared sauce.

Toss the vegetables and tofu with the sauce until well coated. There should be extra liquid.

Simmer on medium or medium-high heat and mix frequently until the sauce starts to thicken and coat the vegetables and tofu. until the sauce is thick.

Sprinkle with green onions. Serve hot with some cooked or rice! Enjoy!