Tofu Stir Fry

* 3 tablespoons sesame oil, divided
* 1 package firm tofu, cut into 1-inch cubes, marinated, recipe follows
* 1 cup quartered white button mushrooms
* 3 medium carrot, julienned
* 3 baby bok choy, quartered
* 1 yellow pepper, sliced
* 5 scallions, sliced
* 2 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 2 eggs, lightly beaten
* 2 cups cooked brown rice

Add bok choy leaves after the rest of the vegetables has softened and cooked down a bit, so the leaves remain somewhat crunchy. Use two rubber spatulas to constantly turn stir fry in the pan, pulling up hot vegetables/tofu from the bottom and pulling it up on top.

In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.

Cook brown rice (2 cups recommended for two people, 3 cups for 3-4 people).

Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.

Serving Size: 2-4