Asian Tofu, Green Pepper and Carrot Stir Fry

Today is my birthday. Don't bother asking my age because this is the first year that I will probably lie about it. I have received some lovely happy birthday wishes and tons of flowers and cards from family and close friends. My husband wanted to take me out to dinner tonight but I figured that instead I would make a dish that I normally would not make for dinner. I was browsing over the recipes I have posted so far on my blog and realized that my vegetarian section is lacking. My daughter and I thought that this was delicious and my husband felt the same way, except for the tofu part. lol

Ingredients:

Marinade

• 2 tbsp rice vinegar
  
• 2 tbsp sherry wine
• 1 tbsp soy sauce
  
• 1 tbsp sesame oil
• Dash crushed red pepper flakes

Stir Fry

• 1 pkg tofu, cut into 8 1/2-inch slices and pressed
  
• 2 tbsp vegetable oil
• 1/4 tsp dried ginger
  
• 1 clove garlic, minced
• 1/4 tbsp soy sauce, divided
  
• 2 to 3 c vegetables, thinly sliced
• 3 eggs (optional)
  
• 2 cups white rice, cooked
• 2 tsp peanut sauce, divided
  
• Salt, to taste
• Sesame seeds, toasted

Directions:

• After the tofu is pressed, cut into 1/2-inch cubes. In a shallow bowl, combine all of the marinade ingredients. Add the tofu and allow to marinate for at least 15 minutes.
  
• Heat oil in a large skillet over medium heat. Add ginger and garlic, stirring constantly for one minute.
• Add marinated tofu to the skillet and cook for 2 minutes, stirring constantly.
• Add vegetables, 1 tsp peanut sauce and 2 tbsp soy sauce. Cook and stir for 5 minutes, or until vegetables are to desired doneness.
  
• Remove contents from the skillet and set aside.
  
• Add eggs and scramble.
  
• Add cooked rice to the eggs. Add 2 tbsp soy sauce and 1 tsp of peanut sauce. Stir and cook for one minute.
  
• Serve the rice with the tofu/vegetable mixture.
  
• Season with salt, if desired.
• Sprinkle toasted sesame seeds over all.
  
• Enjoy!