Take a big pack (19 oz.) of tofu, drain and cut into 1/2-3/4 inch cubes. Toss these in soy sauce (1/4 c.) and fish sauce (2T) and 1t brown sugar. Let it sit while you prepare the vegetables. Grab a fistful of carrots (five, maybe?), peel, cut into 3 inch lengths and julienne. Do the same for four ribs of celery. Pull half a pound of Green Beans (preferably the long, skinny ones) out of the freezer.
In the biggest frying pan you own (not a wok), heat 2T oil until it begins to smoke. While oil heats up, drain the excess fluid off the tofu into a small bowl to use later in this recipe. When the oil is ready add the tofu, stir occasionally, attempt to brown the cubes on all sides. After about 4 minutes put the tofu on a plate, where it will wait until later.
Put the frying pan back on the heat, add 1T oil and let it get nice and hot. When smoke rises from it, add carrots. Cook for 2 minutes, stirring here and there. While it is cooking, dump a big spoonful of minced garlic into the bowl of reserved soy/fish sauce. Add Celery to the pan, cook 2 more minutes (intermittent stirring). While it is cooking, grate about 1 cubic inch of fresh ginger into the soy/fish/garlic sauce. Add the green beans and cook 2 more minutes (yes, stir). Return the cooked tofu to the pan, pour in the soy/fish/garlic/ginger sauce, stir it all around cooking long enough to reheat the tofu.
Serve it up quick over rice.