Cut Tofu about 1 inch thick. Prepare the Tofu placing it on a bed of Paper Towels. Cover with more Paper Towels and place a weight on top (Note: a heavy bowl or canned goods work great) for about 10-15 minutes.

While pressing the Tofu, prepare the Vegetables:

Cut the ends off the Snow Peas.

Cut Red Bell Pepper into 1/4 inch strips.

Peel Carrot with Vegetable Peeler and cut at a bias. Cut into 1/8 inch slices.

Peel Jicama with Vegetable Peeler and cut into 1/4 inch slices. Cut into small pieces about 1 inch in size.

Cut off Broccoli Flowerets and cut Flowerets into bite-size pieces.

Remove Tofu from Paper Towels. Cut into rectangular cubes.

Place Tofu in Small Mixing Bowl. Add 1 teaspoon Avocado Oil and season with Salt. Mix.

Press Garlic

Create a slurry of Cornstarch by combining Cornstarch and 2 Tablespoons of room temperature Vegetable Stock.

Combine remaining Vegetable Stock with Soy Sauce, White Wine, Sesame Seed Oil, Sugar, Ginger Powder.

Tofu: In a Frying Pan or Wok over medium heat, add 2 teaspoons of Avocado Oil. Arrange Tofu in Pan. Cook on all sides until Tofu is golden brown. Remove from pan.

Vegetables:

Turn heat up to medium high. Add 2 teaspoons of Avocado Oil. Add Broccoli, Red Bell Peppers and Carrots to pan. Sauté for about a minute. While sautéing, add 1 Tablespoon of Water.

Add remaining vegetables (Snow Peas, Mushrooms and Jicama). Sauté for another minute or two until vegetable become vibrant. While sautéing, add 1 Tablespoon of Water. Remove vegetables and place on a plate.

Sauce:

Turn down heat to medium. Add 1 teaspoon of Avocado Oil and Garlic. Sauté until aromatic.

Add Vegetable Stock/Soy Sauce combination and bring to a boil. Turn down heat. Let simmer for 2.

While simmering, slowly add Cornstarch slurry until Garlic Sauce reaches desired thickness.

Add Vegetables and Tofu to sauce. Toss to coat all the ingredients in the sauce.