Cut tofu block into three lengthwise. Place each block onto a kitchen towel and wrap. Put a plate on top, in order to squeeze out liquid. Let sit for about half an hour.

Cut tofu into cubes. Mix together one tablespoon soy sauce, one tablespoon miso and some fresh ginger. Use mixture to coat tofu. Let marinate for an hour. Remove any excess marinade from tofu.

Dissolve cornstarch in almond milk and pour over tofu, coating well.

Heat about two to three tablespoons oil over medium high heat on a large pan. Add tofu to pan and allow to crisp up before turning. Once tofu is crisp on at least two sides, remove from pan.

Next add broccoli to the pan. When color starts to brighten, add one tablespoon of soy sauce, one tablespoon miso and remaining ginger. Mix well, allowing miso to coat all of broccoli. Add snap peas and sauté for another minute or two.

Finally, add tofu back to the pan, along with remaining miso and soy sauce. Mix to incorporate and until miso is coated over everything. Drizzle with a tiny bit of honey and sesame oil.

Serve with rice.