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Combine tamari, sesame oil, mirin, rice vinegar, red chile flakes (if using) and tofu, tossing gently to coat.
Cover and marinate for 1 to 2 hours. Drain in a colander over a bowl, reserving the marinade.
Heat canola oil in a wok or large skillet over medium-high heat.
Add tofu and stir-fry until lightly browned on all sides, for 5 minutes.
Remove tofu and set aside.
Add broccoli, carrots and water chestnuts and stir-fry until just crisp-tender, about 5 minutes.
Add green beans and stir-fry for 2 minutes.
Add green onions, ginger, and garlic and stir-fry until aromatic, 1 to 2 minutes more. Return tofu to wok.
Combine vegetable broth with arrowroot powder and reserved marinade, stirring well to completely dissolve the arrowroot.
Add this to the wok and stir until sauce thickens. Season with black pepper and garnish with cilantro.