what's for dinner tonight: pan-fried tofu with spicy, stir-fried vegetables

Thanksgiving break is quickly approaching (and thank goodness for that), meaning I've got to rid my fresh ingredients. I dug up some random vegetables for this yummy, sweet and tangy stir fry.

1 1/2 cup of rice

1 container of firm tofu cut into cubes

1 cup of mung bean sprouts

1 can of corn

1/2 of a bell pepper, diced

1/2 of an onion, diced

1 chili pepper, seeded and diced

3 cloves of garlic, diced

1/16 cup of soy sauce

2 tsp. of sesame oil

2 tsp. of Thai fish sauce

1 tsp. of black vinegar

5 tsp. of brown sugar

Chopped green onion

Olive oil

Pepper

1/2 tsp. of basil

Make the rice, according to the package.

In a small bowl, mix together the soy sauce, fish sauce, black vinegar, sesame oil, and sugar. Set aside.

With a paper towel, wrap the tofu to absorb excess water. Cut the tofu into cubed pieces.

In a large skillet, heat one tbsp. of olive oil on medium-high heat until it starts to simmer. Add the tofu cubes, allowing space in between, or they will stick together!

Using tongs, flip the tofu after 3-4 minutes, or until each side is golden. Set on a paper towel to absorb excess oil.

In either a large skillet, or wok, heat 2 tbsp. of olive oil on medium-high heat. Add the chopped onion, garlic, chili, and a handful of chopped green onion with the black pepper and basil.

Add the bell pepper, corn, and sprouts. Stir fry until the vegetables begin to soften, about 5 minutes. Mix in the sauce and tofu and toss.

Serve on a plate with rice!

Enjoy! Nom, nom, nom...