Vegetable Tofu Stirfry w/ Brown Rice

1 cup brown rice
1 can of baby corn
1 pack of extra firm tofu (see notes on tofu prep)
1/2 white onion
1 clove garlic
1/4 cup of chopped red bell pepper
1/4 cup of chopped green bell pepper
2 green onions, sliced long ways
1 carrot, sliced
Handful sliced mushrooms
1/4 frozen green peas
1/2 cup Stirfry Marinade (recipe below)


Prepare rice as directed. Mix and marinate veggies and tofu. Heat 1 TBSP olive oil in wok or large skillet. Stirfry mixture for about 10 minutes, serve over rice. Serves 2-4.

Stirfry Marinade - no measurements, just add a bit of this and a bit of that to taste.

Soy sauce
Honey
Worchestershire
Garlic Chili Sauce
Lime juice
Brown sugar
Black Pepper
Crushed Red pepper
Rice Vinegar

Also - Kraft makes an awesome light Asian Sesame salad dressing. I threw in a little of that as well.

Notes on tofu prep: Tofu is a tricky ingredient. It can be horribly bland with icky texture. Or it can be super firm and full of flavor. When I buy a pack of tofu, I usually drain the liquid, slice longways, and place on several layers of paper towels. Then I press the tofu under a heavy book for 10-20 minutes. Sometimes I freeze the tofu slices (because I've been told that frozen, then defrosted tofu absorbs more flavor), but it depends on how much time I have before actually using the tofu.