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Grate the ginger.
Cut the tofu into ¼” thick wedges.
Cut the green pepper into larger chunks.
Cut up the green beans into roughly 1” long pieces.
In a pan on medium-high heat add 2 tsp ghee, the tofu, some tamari, the hing (or garlic) and sauté (continue to mix so that the tofu doesn’t burn). Once the tofu is golden brown (roughly 5 minutes) add the green beans and green pepper and sauté for another few minutes.
In a separate pot steam the cauliflower for a few minutes till it is cooked but not too soft that it falls apart.
In a measuring cup add the Tamari, the tomato puree, the sugar, the apple cider vinegar, the water and the arrowroot powder and whisk all together.
In another pot, add 2 tsp ghee, the grated ginger and the chopped celery and sauté. Add the sauce mixture to the sautéed ginger and celery.
When the sauce thickens add the tofu/green peppers/green beans, and the steamed cauliflower. Mix together, turn off the heat and leave uncovered or the veggies will overcook.
Serve with rice or noodles.