Peanut Stir-fry Vegetables

First, start cooking your rice. I use a rice cooker. I used to do a ratio of one part rice and two parts water to cook brown rice, but I recently discovered that I like the results better when using a little extra water.

Preheat oven to 400 degrees Fahrenheit. Cut into 1/2 inch cubes:
1 pound firm or extra-firm tofu

Place tofu cubes in a single layer on a non-stick baking sheet. Bake at 400 degrees for 20 minutes.

Meanwhile, prepare the following marinade:
1/3 cup Braggs or soy sauce
1/4 cup brown sugar
3 Tbsp. natural peanut butter
1-1/2 Tbsp. sesame oil
1/2 tsp. sriracha sauce

Combine baked tofu and marinade in a bowl and set aside while preparing the vegetables.

Prepare 4-6 cups of the following vegetables, as desired:
Thinly sliced onions
Thinly sliced carrots
Minced garlic
Broccoli, cut into bite-sized pieces
Bell pepper strips
Sugar snap peas
Sliced mushrooms

Sauté vegetables. Start with the onions and any vegetables that require a longer cooking time, adding shorter cooking time vegetables after the others are partially cooked. When the vegetables are almost finished, add the tofu and marinade mixture from above and heat through.
Optionally, cook a couple packages of Ramen noodles without the seasoning packet.

Layer on individual plates: rice, noodles, stir-fry vegetables. Add the following toppings as desired:
Chopped cilantro
Sriracha sauce
Braggs or soy sauce
Lime juice