This low calorie vegan tofu stir fry recipe is easy and delcious.Vegan tofu stir fry is wonderful over rice, or served alone... However you serve this tofu stir fry vegetables recipe, you'll love it!
Slice the tofu into 1 inch cubes and add to the paper towel lined plate.
Cover the tofu with the towel, and place a heavy plate or pan atop the tofu. This will help drain out some of the moisture. Let sit for 10 minutes or all day in the fridge.
To a medium bowl, combine the soy sauce, water, maple syrup, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. Set aside.
Heat a skillet over medium-high heat, and spray with olive oil.
Add the tofu, bell peppers, onions, green beans, and carrots to the pan. Sprinkle with pepper and cook for 9 minutes until the veggies start to soften.
Add the kale and cook for 2-5 minutes until it starts to wilt.
Pour in the sauce to the veggies and continue to cook for an additional 1 minute until thickened.