Szechuan Green Beans & Tofu

Source: Simply Vegetarian

1 1/2 cups uncooked brown rice, plus 3 cups water

Marinade:
½ cup water
1/3 cup tamari
1 TB rice vinegar
1 tsp honey
½ tsp red pepper flakes

2 tsp cornstarch

Stir-Fry:
12.3 oz tofu, cubed
1 tsp oil for frying
12 oz. fresh green beans, cut
1 cup baby carrots, quartered lengthwise
1 small bunch green onions, chopped
1 clove garlic, minced

1. Cook rice in water; set aside.
1. Combine marinade ingredients in large bowl; add tofu & let stand at least 30 minutes. Drain tofu well, reserving marinade. Stir cornstarch into marinade & set aside.
2. In large skillet fry tofu until lightly browned; remove from pan & set aside. In same skillet  heat oil; saute green beans & carrots; cook until veggies are crisp-tender. Stir green onions, garlic, & marinade; cook until sauce is bubbly & thickened. Fold in tofu until well-coated.  Serve over rice.