Vegan Tofu Stir Fry with Brown Rice and Garlic Sauce

Ingredients

• 1 block (14 oz) of extra-firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons of gluten-free tamari sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of toasted sesame oil
• 1 teaspoon of grated ginger
• 2 cloves of garlic, minced
• 2 cups of brown rice (uncooked)
• 2 cups of water or vegetable broth (for rice)
• 1 small head of broccoli, cut into florets
• 1 large red bell pepper, julienned
• 1 medium carrot, thinly sliced
• 1 large zucchini, halved lengthwise then sliced
• 1 cup of snap peas or green beans, trimmed
• 1 large red onion, thinly sliced
• 2 scallions, chopped (for garnish)
• 1 tablespoon of sesame seeds (for garnish)
• 1 cup of mushrooms, sliced (optional but highly recommended)
• 1 inch piece of fresh ginger, grated
• 3 tablespoons of gluten-free tamari sauce
• 2 tablespoons of maple syrup or agave nectar
• 1/2 cup of water
• 1 teaspoon of cornstarch (dissolved in a splash of water)
• 1/2 teaspoon of chili flakes (optional, for a little extra heat)
• 2 tablespoons of cornstarch (for dusting tofu)
• 3 tablespoons of vegetable oil (for frying)