R.ice.T.ofuV.egetables [a classic vegetarian dish serves 4-6 I 've been making RTV forover 25 years; even when we are eating meats;we still enjojy RTV once-in-a-while 
-great for cholesterol lowering diets
1]- Cook( instant, Success OR regular) brown rice as directed, on pkg; transfer to serving bowl, cover & set aside,keeping hot
-2]-1] (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes & set aside.. stor extra tofu covered w/ water in a covered container & chill; drain & replace water daily.
-3]- Cut[ SEE my HINT] ( as listed) ALL veggies & tofu; set aside in separate bowls
-4]- Mix sauce & set aside
INGREDIENTS:
3 cups pre-coked brown rice
veggies:(HINT)I use half to a whole a one # pkg of frozen [ no sauce]"oriental" ( Mandarin) veggies; It already has carrots, broccoli, red bell pepper strips, water chestnut slices and a few mushrooms, no sauce in the package; you'll add your own.
Addtheeadditionalfreshveggies,ifdesired.
one half- one medium onion, peel & coarse chop)
1/2cup carrots sliced1/3" onan angle)
1/2c cup mushroms( common/button, or portobello or shitake; sliced/cut as desired) in = size pieces
SAUCE:
combine in 2 cup measure & set aside:
2 tablespoons water
1 1/2 tablespoons cornstarch
1 cup (canned or reconstituted dry mix ok) chicken or vegetable broth
2 tablespoons oyster OR hoisin sauce( in Asian mktor aisle)orfromChinese restaurant( I ask & geta small container( 1/4cp) at no cost, w /a take out order)
2 tablespoons (low-sodium, OK) soy sauce
1 tablespoon rice vinegar or or apple cider vinegar
1 teaspoon sugar OR subst.
HAVE READY ( before starting to cook):
1 (12.3-ounce) package firm tofu, drained and cut in 1/2" cubes = 1 cup tofu cubes.Stor extra tofu,covered w/cool water;in a covered container chill.(Change water daily)
also
ALL veggies; listed in /on plates,bowls near the stove top
HINT:
I use half to full one # pkg of frozen"Oriental" ( Mandarin style veggies)gies; It already has carrots, broccoli, red bell pepper strips, water chestnut slices and a few mushrooms, nosauce; you 'll makeyour own.Add dditionalfresh cut up vegies, if/as desired
sauce mixture; stir again, just beforeadding to skillet
DIRECTIONS:
Follow steps #1-#4
#-5]- Pam spray & heat wok/ 10" skillet on med-high heat
Add oil(s) 2-3tsp canola or peanut oil
opt: 1 teaspoon dark (oriental) sesame oil & heat .
Add 1/4-1/2 teaspoon(to taste) crushed red pepper flakes; 15 seconds -one minute
1/2tsp( onec love) garlic minced
1 tsp fresh ginger, minced
Add in order listed & stir fry; till crisp tender: all pre-cutveggies:onion, ; mushrooms, red bell pepper strips;
Optional:additional veggies #1:
1/2 cup diagonally 1/3"sliced carrot 2 min.
1 cup thinly sliced onion 2 min
1 cup red bell pepper strips1 min.
2-3 cups sliced zucchini in 1/2"half rounds (about 3/4 pound)3 min
1/2cup mushrooms, sliced, 1 minute
opt.veggies#2
Add 1/2- 1 cup snow peas, trimmed 30 seconds
opt.Add1 (8-ounce) can sliced water chestnuts, drained
Stir -fry to mix & heat through.
Stir well & add sauce mixture
Bring to a boil & stir-fry till boils & thickens.
Stirin tofu pieces, heat though
Serve @ once over HOT cooked brown rice
Serve w/ beer or tea(iced or hot & fresh fruit platter( for dessert)