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Slice the tofu into 3 or 4 even slices and grill on both sides until golden.
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Cool tofu and cut into triangles or strips.
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Combine liquid and ginger. Mix well and bring to a low bubble - add veggies and cook a few minutes until tender.
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Whisk in the arrowroot mixture and simmer to thicken.
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Add sliced tofu and heat one more minute until coated and warmed.