Step 1

Mix all the ingredients together in a small bowl. Taste the sauce and feel free to adjust it depending on your preference.

Step 2

Drain and press the block tofu. I purchased a pre-pressed block of extra firm tofu so I simply patted it try.

Step 3

Slice the tofu into 3/4-inch thick pieces in any shape of your choice. I sliced mine into rectangular pieces.

Step 4

Place the tofu in a deep dish or bowl. Pour half of the sauce over and then coat each piece of tofu into the sauce. Leave to marinate for at least 30 minutes. Reserve the remaining sauce for the stir-fry later on.

Step 5

Meanwhile, prepare your vegetables of choice.

Step 6

Heat a large skillet or pan over medium heat. Add the oil. Once hot, add the marinated tofu.

Step 7

Pan-fry the tofu for 2-3 minutes or until lightly brown around the edges. Flip over and repeat fro the remaining side.

Step 8

Move the tofu to the side.

Step 9

Over medium high heat, add more oil then stir-fry the onions and white part of the green onions until tender.

Step 10

Add the carrots and cook until crisp tender. Add the mushrooms and then cook as well.

Step 11

Mix everything together and then pour the remaining sauce. Lower the heat and allow the sauce to coat each piece of tofu and vegetable.

Step 12

Taste the tofu/vegetables and feel free to season with more salt and pepper if needed. You can also add a splash of water to loosen the sauce. Add the green parts of the green onion.

Step 13

Turn off the heat. Finish with a generous drizzle of sesame oil.

Step 14

Serve this while hot and enjoy with some rice or noodles.