Drain the tofu from the package and place the tofu on the prepared plate.  Wrap the tofu in paper towels.  Place a tea towel around the tofu wrapped in paper towels. Place a plate on top of the tofu and add a heavy object.  Let the tofu dry for at least 15-20 minutes and ideally.  Once dry, cut the tofu up into 1-inch cubes.

In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flip the tofu to brown all sides. Remove to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan.  Begin by adding the bok choy and cook for 3 minutes to soften.  Next, add the carrots and red peppers and cook for 2 minutes.  Add the tofu back in with the green beans and cook for 2 minutes.  Finish by adding the sauce and mix well so all the ingredients are coated.  Let the sauce thicken.  

Serve over brown rice. Enjoy!

While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set side.