VEGAN TOFU, CARROT, STRING BEANS

Ingredients:
1 block of extra firm tofu, drained and pressed
1 large carrot, peeled and sliced into thin strips
1 cup of fresh string beans, trimmed and cut into bite-size pieces
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 teaspoon of agave syrup or honey (if not strictly vegan)
Salt and pepper, to taste
Sesame seeds and sliced green onions, for garnish
Instructions:
Cut the drained tofu into bite-sized cubes.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cubed tofu and cook until lightly browned on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
In the same skillet, add the sliced carrot and string beans. Cook for about 3-4 minutes, or until the vegetables are tender but still slightly crisp.
Add the minced garlic to the skillet and cook for another minute, stirring frequently.
In a small bowl, whisk together the soy sauce, rice vinegar, agave syrup (or honey), salt, and pepper.
Add the cooked tofu back into the skillet, and pour the sauce over the vegetables and tofu. Toss everything together until the sauce is evenly distributed and the tofu and vegetables are coated.
Serve hot, garnished with sesame seeds and sliced green onions.
Enjoy your delicious and healthy vegan Tofu Stir Fry with Carrots and String Beans!