I marinated the tofu in a nuoc cham sauce for about two hours. Nuoc cham is a Vietnamese sauce and is basically fish sauce, sugar, and lime juice. With John manning our large fry pan, I cut the vegetables up in the order he wanted to cook them – mushrooms, onions, ginger, garlic, carrots, celery, broccoli, and snow peas. The tofu went in about the same time as the snow peas.
Our dinner dish turned out well although it was a little tofu heavy. I used a whole package of extra firm tofu because I never know what to do with leftover tofu. John ate his over rice with some sriracha. I put my veg and tofu over cauliflower rice.