*This recipe is almost vegetarian, just replace the chicken broth with vegetable broth.
Also, I omitted the sesame seeds, and added mushrooms (beech and wood-ear)

Tofu Stir-fry with Rice

1 cup long-grain rice
1 tsp sesame seeds
1 Tbs peanut or vegetable oil
2 tsp minced ginger or 1/4 teaspoon ground ginger
2 cloves garlic, minced
1 medium-size yellow onion, sliced 1/4 inch thick
1 medium-size stalk celery, cut into matchstick strips
2 medium-size carrots, peeled and cut into matchstick strips
1 medium-size zucchini (about 1/2 pound), sliced 1/4 inch thick
1 lb firm tofu, cut into 1-inch cubes
3/4 cup low-sodium chicken broth
1 Tbs reduced-sodium soy sauce
1 Tbs dry sherry or white wine
2 tsp cornstarch
1 tsp Oriental sesame or peanut oil

1. Preheat the oven to 325°F. Cook the rice according to package directions; omit the salt.

2. Meanwhile, to toast the sesame seeds, spread them out in a pie pan and bake, uncovered, shaking the pan frequently, until the seeds are golden-about 10 minutes. Set aside.

3. In a heavy 10·inch skillet, heat the peanut oil over moderately high heat for 1 minute. Add the ginger and garlic and stir· fry for 30 seconds. Stir in the onion, celery, and carrots, and stir-fry for 1 minute. Add the zucchini, tofu, 1/2 cup of the chicken broth, and the soy sauce. Cover and simmer until the vegetables are tender. Using a slotted spoon, transfer the mixture to a bowl; cover with aluminum foil and keep warm.

4. In a small bowl, combine the remaining chicken broth with the sherry, cornstarch, and sesame oil. Add to the skillet and cook, stirring, over moderate heat until thick-about 3 minutes.

5. To serve, spoon the rice onto a platter; top with the vegetables, drizzle the sauce over all, and sprinkle with the sesame seeds. Serves 4.

Servings: 4

Source: Great Recipes for Good Health (cookbook)