For the Sauce:
2 tablespoons honey
1/2 teaspoon freshly grated ginger
2 cloves of Veggie Box garlic grated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar

For the Stir-Fry:
1 teaspoon sesame oil
1 pound of tofu, cut 1 inch chunks
Veggie Box Tokyo Bekana, washed and cut into 1 inch strips
2 large Veggie Box carrots peeled in strips or 1/2 cup matchstick carrots
Veggie Box leeks, chopped (white and light green part)
Veggie Box Cayenne peppers, chopped
1 tablespoon sesame seeds
1 tablespoon parsley (optional)

2 tablespoons honey 1/2 teaspoon freshly grated ginger 2 cloves of Veggie Box garlic grated 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1 pound of tofu, cut 1 inch chunks 2 large Veggie Box carrots peeled in strips or 1/2 cup matchstick carrots 1 tablespoon sesame seeds 1 tablespoon parsley (optional)

Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in tofu and cook for 5-7 minutes. Add in Tokyo bekana, carrots, leeks, onion, peppers, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the tofu and vegetables and heated through. Serve with a sprinkle of parsley, if desired.