• Set oven. Preheat the oven to 400°F, and adjust a rack to the center.
• Dry tofu. Add a double layer of paper towels to a sheet pan or a dry cutting board. Cut the tofu into ¼ to ½ inch rectangular slices, and place them in a single layer on the paper towels as you go. Then place another double layer of paper towels on top of the slices and gently press down. Leave this for about 5 minutes, and then repeat this process. (You can do the next steps — the sauce and vegetable prep, while the tofu is draining.)

For the sauce

• Whisk all of the sauce ingredients together until evenly blended. Set aside.

For the vegetables

• Cook mushrooms. Coat the bottom of a large sauté pan with the oil and place it over high heat. Once the oil is hot, add the mushrooms. Sauté, stirring often, until they’re soft and beginning to turn golden, about 7 minutes. Turn off the heat and set aside.
• Prep carrots. To make the carrot peels, use a vegetable peeler. As usual, when you peel carrots, you will throw out the first layer of peels. Then, instead of grating or cutting the carrots, continue to use the vegetable peeler to peel the carrots until the entire thing is a pile of peels. (To save time you can shred/grate the carrots instead.)
• Add remaining ingredients. Now add the carrot peels, red peppers, scallions and bean sprouts to the mushrooms and stir to combine all of the ingredients.

Assemble

• Line a sheet pan with parchment paper and add the tofu slices to it in a single layer. Evenly drizzle the slices with about ⅔ of the sauce, and sprinkle with pepper. Drizzle the remaining sauce into the vegetables and mix. Then evenly distribute the vegetables over the tofu.
• Bake. Place the sheet pan in the preheated 400°F oven and bake until the edges of the tofu are golden, about 25 minutes.
• Serve!