Honey Ginger Tofu Stir Fry

3 cloves Garlic, minced
2 tbsp Vegetable Oil (I used Canola oil)
1 thumb size piece of ginger, peeled and minced
1 cup Green Beans, ends trimmed and sliced in half
1/2 red bell pepper, cored, seeded and thinly sliced
1 cup, pieces or slices Mushrooms, fresh
1 block Tofu, firm

For Sauce:
2 tbsp Honey
3 tbsp Less Sodium Soy Sauce
2 tbsp Natural Rice Vinegar
1 tsp Sriracha Hot Sauce
1 1tsp Sesame Oil
1 tbsp Argo Cornstarch mixed with 1/2 cup cold water

Rice if desired (not counted in nutrition table)

Nutrition information from another site:
Serves 4
Calories 183
Total fat 8.5 g
Saturated fat 1.8g
Polyunsaturated fat 3.7 g
Cholesterol 3.5 mg
Sodium 286 mg
Total Carbs 17.4 g
Dietary fiber 2 g
Sugars 11 g
Protein 10.2 G

Wrap tofu in a kitchen towel and let sit for 10 minutes to drain.

Mix all the ingredients for the sauce and set aside.

Cut tofu into 1-inch cubes and set aside.

In a large pan over medium high heat, add oil, green beans, mushrooms and red bell peppers. Cook for 3-4 minutes or until vegetables are tender but still crunchy.

Add garlic and ginger and cook for 2 minutes, until garlic becomes fragrant.

Add Tofu and sauce and cook for 2-3 minutes until tofu is warm and sauce has thickened

Transfer to boil and serve over rice if desired

, use common sense on the serving size!