1 ½ teaspoons ginger, peeled and finely chopped
1 green onion, chopped
1 clove garlic, chopped finely or minced
19 oz tofu
1/4 cup frozen peas & carrots
3 tablespoons Ying’s Korean BBQ Marinade
1. Cut tofu into 1/2 inch cubes by first cutting into 1/2 slices and then into cubes.
2. Heat 2 tablespoons of the oil over medium heat in a large preheated wok or skillet. Add ginger, green onion and garlic, stir until aromatic, then add tofu and cook for 1 minute.
3. Add peas and carrots. Stir-fry for 30 seconds.
4. Add the sauce, and cook for another 2 minutes. Turn down heat to low and let it simmer for 3 more minutes.