Crusty Tofu with Vegetables

• 1 each tofu extra-firm, 1 package, well drained and pat dry
• 1 tablespoon soy sauce, tamari
• 1 tablespoon miso paste or soy sauce
• 1/2 tablespoon white wine vinegar
• 1/2 tablespoon sesame oil
• 4 cloves garlic or as needed, minced
• 1 inch ginger or as needed, minced
• 2 tablespoons vegetable oil such as peanut oil, canola oil
• 1 inch ginger or as needed, minced
• 1 bunch scallions, spring or green onions sliced
• 2 cloves garlic or as needed, minced
• 1 each jalapeno pepper sliced, or green chili pepper
• 2 medium carrots cut into match sticks
• 1 each sweet red bell peppers sliced
• 2 each celery sliced
• 1 bunch bok choy coarsely chopped
• 1 tablespoon soy sauce, tamari
• 1/2 tablespoon miso paste or 1 tablespoon soy sauce
• 1/2 tablespoon white wine vinegar
• 1 tablespoons cornstarch
• 3 tablespoons water or as needed

1. To make the marinated tofu:
2. Cut the tofu into 1-inch cubes, and place into a big bowl.
3. Mix together soy sauce, miso paste, vinegar, sesame oil, ginger and garlic until well combined.
4. Pour the marinate into the big bowl with tofu.
5. Toss until well mixed, cover and refrigerate for 15 to 30 minutes, this can be done one day ahead, and let sit in the refrigerate over night.
6. To cook the vegetables:
7. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.
8. Add the marinated tofu cubes into the pan.
9. Turn from sides to sides every 2 to 3 minutes.
10. Cook until almost all sides are nicely browned and crusty, 8 to 10 minutes.
11. Place on a plate and set aside.
12. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over medium-high heat until hot.
13. Stir in the garlic, ginger, jalapeno pepper and scallions, cook for about 2 minutes.
14. Add carrots, bell pepper and celery, stirring, and cook for 3 to 5 minutes, until the vegetables are tender but still crisp.
15. Stir in the bok choy, cook until the bok choy is wilted, another 3 to 4 minutes.
16. Meanwhile in a small bowl, mix together soy sauce, miso paste, vinegar, sesame oil, cornstarch and water until well blended.
17. Pour the mixed sauce into the cooked vegetables, stir in the cooked tofu cubes, cook until the sauce thickens, and the tofu are cooked through, about 2 minutes; if it seems a little dry, add more water and cornstarch mixture as needed.
18. Divide among the plates.
19. Serve hot with rice if desired.

soy sauce, miso paste, white wine vinegar, sesame oil, garlic, ginger, vegetable oil, ginger, scallions, garlic, jalapeno pepper, carrots, sweet red bell peppers, celery, soy sauce, miso paste, white wine vinegar, cornstarch, water

Taken from recipeland.com/recipe/v/crusty-tofu-vegetables-52333 (may not work)