Ingredients:

1 cake extra firm organic tofu, cut into cubes
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into small chunks
1 stalk celery, diced
1 head broccoli
1 zucchini
1 Japanese eggplant
2 cups purple beans (or green beans)
ginger, 1 inch piece grated
2 Tbs. minced garlic olive oil
2 Tbs. tamari (to taste)
1 Tbs. Dark sesame oil
2 Tbs. Aji Marin
1 red jalapeño pepper, diced small
(use gloves when dicing the pepper)
1 Tbs. cornstarch (non GMO)
1 Tbs. water
½ cup roasted cashews

Instructions:
1. Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.

2. Cover bottom of wok with oil. When oil is hot, add the onions, carrots, celery and eggplant. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft.

3. Meanwhile, blanch the purple beans in boiling for a few minutes until al dente, and then transfer to boil of ice water to lock in green color. Drain and set aside.

4. Push the vegetables to the outer rim of wok. Add another Tbs. of oil to the center of wok. When hot, add the tofu cubes. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side. Then turn tofu over and add the remaining garlic and ginger.

5. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the broccoli, zucchini and jalapeño peppers. Add a little water if needed to de-glaze the wok. Add the green beans to the wok.

6. In a small bowl, make a mixture of the cornstarch, water, tamari and mirin, and pour over vegetables. Cook for a few minutes more, allowing the beans to get hot and the sauce to thicken.

7. Add the dark sesame oil and cashews, and combine.

8. Taste and adjust according to your preference. Add more Tamari if desired

9. Serve with Brown Rice