Step 1

Prepare the Sweet & Sour Sauce:Add the garlic, ginger, rice wine vinegar, agave syrup, and tomato purée to a blender.In a small bowl, mix the arrowroot with the boiling water and let it sit for about 30 seconds until it thickens.Add the thickened arrowroot mixture and the tamari to the blender and blend until smooth. Set aside.

Step 2

Stir Fry:Thinly slice the scallions, peppers, carrots, and pak choi. Chop the tofu into bite-sized cubes and cut the green beans into thirds.Heat a frying pan on high heat, add 2 tbsp of oil, and reduce the heat to medium. Add the tofu and cook until it starts to brown. Add 2 tbsp tamari, stirring to coat the tofu well. Remove the tofu from the pan and set aside.In the same hot pan, add 1 tbsp of oil and the chopped vegetables. Stir fry for 3-5 minutes until the vegetables are slightly softened.Pour the sweet and sour sauce into the pan and cook for an additional minute. Add the tofu back into the pan and cook for another minute until everything is well coated and heated through.

Step 3

Serve:Serve with a sprinkle of sesame seeds over rice or noodles, whichever you prefer.