Tofu Steer Fry

Ingredients
For Tofu
1 (14 ounces) additional tofu block hardness, fresh or frozen and dissolved
1 tbsp. Low sodium sauce
1 tbsp. Sesame Oil
1/2 teaspoon. Freshly ground black pepper
2 tbsp. Cornstarch
3 tbsp. Extra virgin olive oil divided
Kosher Salt
3 garlic cloves, chopped
1 tbsp. Freshly chopped ginger
8 ounces. Stringy beans, trimmed
2 small islands sliced
1 small broccoli head sliced into flowers
1 red pepper, seeds and sliced
2 green onions, sliced thinly
For Sauce
2 tbsp. Low sodium sauce
2 teaspoons. Sesame Oil
1/4 c. Water
2 tbsp. Brown Sugar Packaged
2 teaspoons. Cornstarch

Directions
Step 1
In a medium pot of salted boiling water, simmer tofu for 2 minutes. If using frozen tofu, simmer until completely defrosted. Remove from heat and let drain in a colander lined with paper towels. When cool enough to handle, gently squeeze and pat dry. If using frozen tofu, use firmer pressure to squeeze out water.
Step 2
Cut tofu into bite-sized pieces, then toss together with soy sauce, sesame oil, and black pepper in a medium bowl. Once liquids are absorbed, toss tofu with cornstarch.
Step 3
In a large skillet over medium-high heat, heat 2 tablespoons oil. Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet and set aside.
Step 4
Heat remaining 1 tablespoon oil and add in garlic and ginger and cook until fragrant, 1 minute. Stir in string beans, carrots, broccoli, red pepper, and green onions. Cook until tender, about 8 to 10 minutes. Season with salt and pepper.
Step 5
In a small bowl, stir together soy sauce, sesame oil, water, brown sugar, and cornstarch. Return tofu to skillet and add sauce mixture to pan. Stir and cook until slightly thickened, 2 minutes.