Stir Fried Vegetables with Tofu

Remove tofu from package and cut in half horizontally

Place each half on clean dish towels or paper towels and let stand, patting the tops and sides with towels

This should remove a fair amount of water

In a medium bowl, combine rice vinegar, soy sauce, agave, sesame oil and red pepper flakes

Dice tofu into 1 inch cubes

Add tofu to marinade and allow to marinate at least 30 minutes, preferably two hours, turning occasionally

Remove tofu and reserve marinade

Stir one teaspoon of cornstarch into water to dissolve, add to marinade

Heat one tablespoon canola oil in a large skillet or wok over medium high heat

Add tofu pieces and cook until light golden, about three minutes

Set tofu aside

Heat remaining oil and add mushrooms and carrots, cook three minutes, stirring occasionally

Add cabbage and peas, cook three minutes, stirring to wilt cabbage

Add garlic, ginger and scallions, cook one minute, stirring constantly

Return tofu to pan and pour in marinade and season with pepper

Cook about 30 more seconds to thicken sauce

Transfer to a serving bowl.