| 1. | In medium nonmetal bowl, mix all marinade ingredients. Add tofu cubes; stir gently. Let stand 5 minutes. |
| 2. | Drain tofu well, reserving marinade. Stir cornstarch into marinade; set aside. |
| 3. | Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm. |
| 4. | Meanwhile, spray 10-inch skillet with cooking spray; heat over medium-high heat until hot. Add drained tofu; cook 6 to 9 minutes, turning gently with pancake turner, until lightly browned on all sides. Remove tofu from skillet; cover to keep warm. |
| 5. | In same skillet, mix green beans, carrots and 1/2 cup water. Reduce heat to medium. Cover; cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Drain; stir in tofu, tomato and onions. |
| 6. | Increase heat to medium-high. Stir marinade well; pour over tofu and vegetables. Cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Serve over vermicelli. |
