Stir Fry Tofu

This came out a bit too salty, as I didn't have low sodium soy, but still tasted good.
3/2/20 Made the sauce but realized had no usable tofu. Used it as sauce for veggies only - broccoli, carrots, eggplant, zucchini. Served with hakka noodles all mixed in with beef broth. Delicious.

• 1 package extra firm tofu
  
• 4 T low sodium soy
• 3 T rice vinegar (I used chinese black vinegar)
• 1 T maple syrup
• 1 t sesame oil
• 2 garlic cloves, minced
• 1/2 t dried ginger (or 1 T fresh grated ginger)
• Vegetables (carrots, spinach, zucchini, ...), chopped

1. Press the tofu dry. Cut into small cubes
2. Combine the soy to ginger in shallow container. 
3. Add tofu and stir to combine. Let marinate in refrigerator.
4. Heat oil in pan and fry the tofu, not turning until fully browned on one side (to prevent breaking apart).
5. Remove tofu and add in chopped vegetables. Pour in leftover marinade.
6. Serve with rice or noodles.