Vegetable Stir Fry with Tofu

• 1/2 cup white rice
• 1 1/3 cups water
• 1/4 teaspoon salt
• 1 teaspoon butter
• 4 ounces firm tofu
• 1/4 cup teriyaki sauce
• 1 tablespoon peanut oil
• 1/2 cup sliced mushrooms
• 1/2 cup broccoli florets
• 1/2 cup shredded Chinese cabbage
• 10 snow pea pods

1. To prepare the rice: Place the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil.
2. Decrease the heat to medium-low, cover, and simmer for 20 minutes.
3. Remove the pan from the heat and fluff the rice with a fork.
4. Cut the tofu into bite-size pieces and place them in a small bowl.
5. Pour the teriyaki sauce over the tofu and gently swirl the bowl until the tofu is completely coated.
6. Place the oil in a wok or large saute pan over high heat.
7. Add the mushrooms and cook, stirring frequently, for 3 minutes.
8. Add the broccoli and cabbage and cook for 2 to 3 minutes, or until the mushrooms are almost tender.
9. Add the pea pods and cook for 2 minutes, or until the vegetables are just tender.
10. Add the tofu and sauce and cook, stirring gently, for 2 minutes, or until the tofu is warm.
11. Place the rice on a plate and top with the vegetables and tofu.

white rice, water, salt, butter, firm tofu, teriyaki sauce, peanut oil, mushrooms, broccoli florets, shredded chinese cabbage, snow

Taken from www.epicurious.com/recipes/food/views/vegetable-stir-fry-with-tofu-380046 (may not work)