Tofu Stir Fry with Gochujang Sauce

1 teaspoon oil

7 ounces ( 198.45 g) firm or extra firm tofu pressed for at least 15 minutes, then sliced or cubed

2 cloves garlic minced or use 1 tablespoon garlic paste or 1 tablespoon ginger garlic paste. I like to use a ginger garlic paste.

3 tablespoons soy sauce or use tamari for gluten free

2 tablespoons gochujang use less for less heat

1 tablespoon maple syrup

1 ½ cups ( 273 g) of stir fry vegetables like broccoli, green beans, snow peas, carrots, peppers, etc. I use frozen ones because it reduces the time spent chopping.

½ cup ( 118.29 ml) water plus 1 ½ teaspoons cornstarch

subheading: For Garnish:

sesame seeds, green onions, or toasted nuts of choice

Directions at veganricha.com

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