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Cut the tofu in half so you have two tofu slices. Wrap the tofu in paper towels and press to remove excess moisture. Change the paper towels and press again until there is no excess moisture left. Then, cut the two tofu slices into small cubes.
Chop the vegetables, mince the garlic and grate the ginger.
Add the stir fry sauce ingredients to a small bowl and mix them.
Preheat a pan with avocado oil over medium-high heat. Add the tofu to the pan and sauté until it has some color. Then, add 1 tbsp of the stir fry sauce (for 7 oz of tofu, i.e. 2 servings) to the tofu and sauté over medium heat until it has a nice golden color. Take the tofu out of the pan and set aside.
Add more oil to the pan, then add the ginger, garlic and carrot to the pan. Sauté until the carrot softens.
Now, add the stir fry sauce and let it simmer for 1-2 minutes. Add a cornstarch slurry to thicken the sauce if you want to (optional). Next, add the baby spinach and mix everything. Add back the tofu, serve over rice or noodles and garnish with green onions and sesame seeds.