Food: tofu+green bean+carrot+pea stir fry

I have been dipping my toes into the world of preparing and cooking tofu. I have always loved eating it but have not really delved into using it in my cooking up until now. I have figured out that frying the tofu just a little bit before tossing it into recipes brings out the flavors even more. This dish is great for weeknights to get your daily dose of vegetables and for meatless suppers.

Ingredients are, 

firm tofu 1 package :: green beans 1lb halved :: 2 carrots thin strips
green peas 1 cup :: garlic minced 4 cloves :: 1/2" ginger minced

for the sauce,

1/2 cup water :: 1/4 cup soy sauce :: 2 tbsp rice vinegar :: 2 tsp sriracha sauce
1/2 tsp red pepper flakes :: 2 tbsp corn starch :: 1/2 tsp  brown sugar :: pinch of salt

First thing to do is to take the tofu out of its package and cut it up into the size of your choice. For this recipe, I chopped them up in squares. 

Heat a flat based pan and splash some canola oil in it. Once the oil is heated, sautee the tofu squares till they acquire a golden hue and get firmer. Set the tofu aside. Don't turn the stove off. Use the same pan to start on the vegetables. 

Make the sauce with all the ingredients listed and keep it aside.

Toss the green beans and the carrots onto the pan.  Sprinkle some salt.

Mince the garlic and the ginger finely.

Toss in the minced ginger and garlic with the greens and mix it in well.

Pour some water [about 1/4 cup] and cover the pan. This will make the green beans tender. But you would want to keep it crisp, so do not overcook them. 

When the green beans are almost done, toss in the green peas and mix in well.

Pour in the sauce mixture when all the vegetables are crisp yet cooked.

Immediately toss in the tofu and mix everything well. Taste and adjust seasoning. You can most certainly make this dish with meat instead of tofu. Enjoy it just like this or with a side of couscous, quinoa, or rice. Bon appetit!