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1
Make the baked tofu: Preheat the oven to 375 degrees.
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2
Line a sheet pan with parchment.
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3
Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick.
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4
In a large, wide bowl whisk together all of the marinade ingredients for the tofu.
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5
Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides.
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6
Transfer to the baking sheet.
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7
Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu.
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8
Remove from the heat and keep warm while you stir-fry the vegetables.
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9
Make sure your rice is warm before beginning the stir-fry.
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10
In a small bowl or measuring cup combine the soy sauce, wine vinegar, agave nectar or sugar, water or broth, and cornstarch.
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11
Mix together well.
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12
Have all the ingredients within arms length of your pan.
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13
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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14
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for no more than 10 seconds.
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15
Add the red pepper and stir-fry for 1 minute.
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16
Add the cabbage and sprinkle with salt.
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17
Stir-fry for 1 to 2 minutes, until the vegetables begin to wilt.
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18
Stir the sweet and sour mixture and swirl it into the wok.
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19
Stir-fry 15 to 20 seconds, then cover and cook 30 seconds.
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20
Uncover and stir-fry 1 minute, or until the vegetables are crisp-tender.
