Quick and delicious! This tofu stir-fry can be made with whatever fresh or even frozen veggies you have on hand. Serve with brown rice for a complete dinner.
Drain tofu and press to remove as much water as possible. Slice into long cubes.
In non-stick skillet, brown tofu on all sides stirring frequently to keep it from sticking. Remove to a medium bowl and wipe the skillet to clean.
Combine sauce ingredients: soy sauce, vegetable broth, vinegar, garlic, ginger, agave, sriracha. Stir well and pour about 1/2 of the sauce over the tofu to marinate.
While tofu marinates, slice Brussels sprouts, carrots and celery. You can use any vegetables you have on hand.
Heat non-stick skillet to medium high and add sliced vegetables and 2 tbsp water. Cover to steam for 5 minutes.
Add tofu, plus marinade to the skillet and stir to combine. Cover and steam additional 2-3 minutes until tofu is heated through. Don't overcook, you want your veggies to be crisp.
Combine remaining sauce with cornstarch and whisk with a fork until smooth. Pour gradually into vegetable/tofu mixture stirring constantly until the sauce thickens. Remove from heat.
Serve with brown rice.