As the tofu bakes, combine the stock, soy sauce, mirin, honey, and cornstarch and whisk to break up lumps.
Prepare all the ingredients and place next to the stove.
Place the vegetable oil in the seasoned wok or skillet over high heat. Let it get very, very hot - it will be fragrant with a glazed, swirly look on top. Add the red pepper flakes and stir-fry for one minute.
Add the ginger and garlic, and stir-fry for 10-20 seconds. Add the green beans or asparagus, stir-fry for 10 seconds, then add the water and immediately put the lid on. Let steam over very high heat until veggies are crisp-tender and the water has almost evaporated - 3 to 5 minutes. Remove the lid, allow any remaining water to boil off. Toss in the green onions, stir-fry for 2o seconds.
Stir the sauce mixture to re-blend and pour into the hot pan. Cook, stirring constantly, until the sauce becomes a clear, thick glaze - about 30 seconds. Add the oven-baked tofu and honey roasted peanuts. Serve immediately, over rice (preferably brown rice)
Stir the sauce mixture to re-blend and pour into the hot pan. Cook, stirring constantly, until the sauce becomes a clear, thick glaze - about 30 seconds. Add the oven-baked tofu and honey roasted peanuts. Serve immediately, over rice (preferably brown rice).
The tofu can be prepared the day before, but at least one hour before you plan to bake the tofu, combine the ingredients in a bowl, stirring well. Slice the tofu cake into quarters, cut into ½ inch wide strips, then cut those in half. Place in bowl with sauce and toss to coat. Let stand for at least 40 minutes at room temperature.
Preheat oven to 500 degrees. Spray baking sheet with cooking spray.
Lay the marinated tofu on the baking sheet in a single layer. Bake until browned and lightly crisped on the bottom, 10-15 minutes. Turn pieces and bake another 5-10 minutes. While the tofu is baking, prepare the ingredients for Kung Pao Tofu below.
*Notes: For even less sodium, I use Coconut Aminos which can be found at Whole Foods or other natural food stores. I use a microplane to zest ginger - it's quick and leaves you the fresh ginger minus the fibrous texture. I made my own honey-roasted peanuts by tossing them with a tablespoon of organic honey and roasting in the oven after removing the tofu. Turn the oven off and roast in the remaining heat, check after about 5 minutes, turn the nuts and roast for 5-10 more minutes.