Vegetarian Dish: Soy Glazed Tofu and Lime Stir-Fry

Dear bakers,

Now for something completely different: today I will share with you my favorite vegetarian dinner consisting of tofu glazed with soy sauce and deliciously stir-fried veggies with a super fresh lime flavour. The original recipe contains fish sauce, but if you're against that or want a proper vegetarian dish, you can just substitute it with soy sauce, water, or even leave it out.

Ingredients:
(serves 2, 20-30 min)

For the glazed tofu
1 block of pressed tofu (packaged or even better the freshly-made tofu on sale in your local Asian grocery store)
1/4 cup / 60 ml soy sauce
2 tsp / 10 ml fish sauce (but you can substitute it with soy)
4 tsp / 16g  brown sugar
2 cloves of garlic (finely cut)
1 cm piece of ginger (or about the size of your thumb)
Sesame oil

For the stir fry:
1 lime
2 gloves of garlic
1 tbsp/ 15 ml of oyster sauce (or soy sauce)
Vegetable oil
Your choice of vegetables, but if you need inspiration, here's mine.
    1 small leek or long green onion
    1/4 piece of cabbage, shredded
    1 big carrot, cut into 6 cm long strips
    1-2 stalks of celery
 
Directions:

1: Start with the tofu. Take it from its container, discard all the moisture and wrap the tofu in kitchen towels. Place the tofu on a flat surface and top it with a cutting board and a heavy item. I recommend a jar of peanut butter or similar. You want to press the excess water out of the tofu so it will take up the glazing instead. Don't put too heavy an item on top as you might squash the unfortunate thing.

2: Prepare the tofu glazing. Combine the soy sauce, sugar and fish sauce (if using) and stir until the sugar has dissolved. Peel your garlic and cut as fine as possible. You could also use a garlic crusher for this. Skin your piece of garlic root, and try to take off as little as possible: the root closest to the skin is the best. Once you've completely skinned it, cut it lengthwise so that you cut straight through the tough strings. Slice very thinly. After that, take your slices and cut them up further so that they equal the garlic in size. Add both to the soy mixture.

3: Prepare your vegetables. Wash and cut your vegetables in your desired stir-fry shape. Cut up your garlic similar as in step 2, and keep it apart from the vegetables.

4: Heat up your two pans, preferably non-stick. Remove your tofu, cut it into your desired portion and brown all sides of your cubes in a pan with sesame oil. When they have browned slightly, add the sauce.
Meanwhile, add your vegetables to the other pan and start stir frying. Grate the lime directly above the pan so the zest will fall into it. Cut your lime in half and squeeze both halves into the pan as well and keep stirring while you wait for the tofu. After the vegetables have absorbed most of the lime juice, add a tiny bit of oyster or soy sauce to provide a bit of saltiness.

5: Your tofu will be in the process of absorbing the glazing, so keep turning your blocks for an even flavour distribution. Continue to do so until your glaze has become syrupy and/or has been completely absorbed by the tofu. Make sure your garlic and ginger doesn't burn, though.

6: Serve the vegetables and the tofu with some white rice and enjoy! 

I'll post pictures soon as I forgot to take any whilst making this.
Let me know how your glazed tofu and lime stir-fry worked out!