For the sauce:
1/4 cup + 2 tablespoons water
1/4 cup tahini
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
1 teaspoon minced ginger

For the stir fry:
1 tablespoon peanut oil
1 cup chickpeas, drained and rinsed if using canned
2 teaspoons ginger
1/2 medium red onion, thinly sliced
1 red or orange bell pepper, diced
8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes)

To serve:
3-4 cups cooked rice or other grains (see Recipe Notes)
Toasted sesame seeds
Minced chives