Start by draining the extra water from the tofu and chopping it into cubes.

Then mix the cornstarch, garlic powder, salt and pepper into a bowl and coat each piece of tofu in the mixture.

Add all of the tofu to a pan with some olive oil and cook it until all of the pieces are crispy.

Set the tofu aside.

Combine the liquid aminos, maple, olive oil, ACV, garlic, ginger, and corn starch.

Note: You can combine it to a bowl, or blend it in a food processor to make it even easier.

To a pan, add in all of the veggies, along with the sauce.

Cook until the veggies have softened up a bit.

Then turn off the heat and add in the tofu.

Pair with rice (or noodles) and enjoy