Stir Fry with Crispy Baked Tofu

I love to make a nice Sunday dinner. Something deep inside of me yearns to create a meal to be remembered, one that is so satisfying. "The tradition of a Sunday feast accomplishes more than just feeding us. It nurtures us." - Chef John Besh. I find this to be true, a beautiful Sunday dinner is nurturing to the body, heart and soul. Last night, I pulled out the stops. Marinated tofu is baked until golden and crispy, with a crisp exterior and white moist interior. Perfect. It is placed on top of a stir-fry made with fresh vegetables and rice covered in marinade. The flavors, textures, variety and balance of plant-based foods is enough to make your heart smile and surely leave you with a happy full belly. From my home and heart to yours, Christa 

Stir Fry with Crispy Baked Tofu
1 Block Firm Tofu - Non GMO Organic
2 tsp Filtered Water
2 tsp Corn Starch or Arrowroot
4 Tbsp Corn Flour or preferred flour
2 Tbsp Oil or Vegetable Broth for oil-free
1/2-1 tsp Red Pepper Flakes 
1/2 tsp Ginger Powder
4 Small Cloves Garlic
1 Heaping Cup Chopped Onions
1 Heaping Cup Sliced Carrots
1 Heaping Cup Chopped Zucchini
1 1/2 Cups Pre-Cooked Rice (made the day before; it makes for a great stir-fry)

Marinade:
3 Tbsp Soy Sauce or Tamari for gluten-free
2 Tbsp Rice Vinegar
2 Tbsp Orange Juice (freshly squeezed)
1 Tbsp Agave Syrup

Peaceful Preparation: 

1. ​Mix together the marinade ingredients in a shallow dish. Drain the tofu, slice into cubes and place in the marinade, using a spoon if needed to cover each piece. Set aside for 30 minutes.
2. Meanwhile, wash and chop the vegetables, then pre-heat the oven, place it on broil or highest heat setting. Prepare a baking sheet by lining it with parchment paper or lightly greased foil. 
3. In a very small dish mix together 2 tsp water and 2 tsp corn starch. In another small dish place the flour. Set up a station: marinated tofu, cornstarch mixture and flour and gently dip one piece of tofu at a time in the cornstarch mixture, then dip each side in flour and transfer to the prepared pan. Repeat until done. Save the remaining marinade, set aside. Broil for 15 minutes, carefully flip and broil 10 minutes or until browned and crispy.
4. While the tofu is baking, make the stir fry. Preheat a wok over medium high heat, add 2 tbsp. of oil or vegetable broth for oil-free. Add the red pepper flakes and stir for 30 seconds.
5. Add the balance of the stir fry ingredients less the rice. Heat for 5 minutes stirring frequently. Add the rice and remaining marinade, mix together, cover and cook for another 2-3 minutes. Serve hot with crispy tofu on top!