Crispy Tofu Vegetable Stir-Fry
[Vegan]

For the Sauce:

• 3 tablespoons cornstarch
• ¼ cup soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 2 tablespoons water
• ¼ cup sugar or your preferred sweetener
• 2 teaspoons fresh grated Ginger
• 2 teaspoons garlic (I did not add this to the sauce, but to my veggies instead)
• 1-2 teaspoons red pepper flakes

For the Veggies:

• 1 medium chopped oninon
• 1 medium seeded and chopped
• 2 medium sliced carrots
• 1 small broccoli head (approximately 1 1/2 cups sliced)
• 1 1/2 cups sliced mushrooms Baby Bella
• 3 cloves minced garlic
•  ½ cup scallions sliced or chopped
• 1 small can water chestnuts (optional)

For the Tofu:

• 1 block firm or extra firm tofu pressed 2 hours
• Cornstarch as needed
• Bread Crumbs 1 ¼ cup
• 2 tablespoons parsley
• Garlic Powder 2 teaspoons
• Salt &p pepper to taste
• 1 cup soy milk
• 2 tablespoons olive or coconut oil

For the Brown Rice:

• Brown Rice 1 cup
• Rice Milk 2 ¼ cups