Honey Glazed Carrot and Tomato Stir-Fry with Ginger Tofu

Drain the 14 oz tofu and pat dry with paper towels. Cut into 1-inch cubes and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Peel and slice 3 medium carrots into thin diagonal pieces. Cut 1/2 large tomato into wedges. Peel and mince 1 tablespoon fresh ginger and 2 garlic cloves.

In a small bowl, whisk together 2 tablespoons honey and 3 tablespoons soy sauce. Set aside.

Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until golden brown. Remove tofu and set aside.

In the same pan, add the remaining 1 tablespoon vegetable oil. Add minced ginger and garlic, stir-fry for 30 seconds until fragrant.

Add the sliced carrots to the pan and stir-fry for 4-5 minutes until they begin to soften but still maintain some crunch.

Add the tomato wedges and cook for 1-2 minutes until slightly softened.

Return the tofu to the pan and pour the honey-soy sauce mixture over everything. Stir gently to coat and let simmer for 2-3 minutes until the sauce thickens slightly.

Place 2 cups of spring mix greens on serving plates. Top with the hot stir-fry mixture.

Sprinkle 1 teaspoon sesame seeds over the top and serve immediately.