1 cup extra firm tofu, drained and diced
3 tbsp low sodium soy sauce
2 garlic cloves, finely chopped
1 tsp honey
2 tbsp rice vinegar
2 tbsp vegetable oil
3/4 cup carrot chips
1 cup snow peas
1/2 cup sliced onions
2 tbsp chopped ginger

Marinate the tofu in a mixture of the soy sauce, 1 tbsp of ginger, half of the garlic, honey and vinegar. Set aside.

Heat 1 tbsp of the oil in a large pan and cook the carrots until they just begin to soften. Remove from pan and set aside.

Add the snow peas to the pan and cook them quickly. Add the snow peas to the carrot bowl.

Cook the onions until they just begin to soften and then add them to the other cooked vegetables.

Pour the rest of the oil into the pan, add the tofu and cook. Stir occasionally until the tofu starts to brown.

Pour the cooked vegetables back into the pan with the tofu. Toss the mixture together and let everything heat up again.

Sprinkle with a little more soy sauce and serve over brown rice.