1 Red Pepper cubed
1 Green Pepper cubed,
2 carrots sliced thin,
2 Stalks of celery cubed to 1 inch cubes
1/2 onion cubed 1 inch size,
4 cloves garlic
1/2 inch fresh ginger
Mince garlic and ginger to rice sized pieces.
4 Szechuan dried chillis- minced.
1/2 cup dry roasted unsalted peanuts.
2 tablespoons Hoisin sauce
12.3 ounce Mori-Nu Extra Firm silken Tofu
Brown rice for 2

Start Brown rice and cook according to directions.
Cube all vegetables to 1 inch size and set aside.
Cube Tofu 1 inch size and set aside.
15 minutes before Brown rice ready, heat 2 Tblsp peanut oil in the wok under high heat until just starts smoking.
Add ginger , garlic, dried chilies and stir, keeping from burning for 1 minute or until brown. Add the vegetables above and keep stirring for 5- 10 minutes until done to your taste.
Add the tofu and gently stir in for 2-4 minutes, carefully lifting with wok shovel to prevent fragmentation.
Add 2 tlpsp soy sauce, i tablespoon rice wine, 1 Tsp sesame seed oil and stir.
Just before serving add the peanuts , Hoisin sauce and 2 green onions, sliced thinly crosswise including green part.

If sauce watery, you can gradually add i tablespoon cornstarch dissolved in 1/4 cup water until thickness desired.
We have variations on this almost every night. Sometimes we will have a spicy southwestern bean burger instead. I love it, light, nourishing, easy, fast, cheap, and better than anything you get in a restaurant.