Tofu Rice Stir-Fry

• 2 cups uncooked rice
• 400 grams firm tofu, drained and cut into 1/2-inch cubes
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. hoisin sauce
• 1/2 tsp. dark sesame oil
• 3 Tbsp. canola oil, divided
• 2 large eggs, lightly beaten
• 2 tsp. frozen minced garlic
• 1 tsp. frozen minced ginger
• 1/2 cup green onions, cut into 1/2 inch slices
• 1 1/4 cup frozen peas and carrots, thawed or chopped fresh vegetables (broccoli, red bell peppers, mushrooms...)

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1. Cook rice according to package directions.
2. While rice cooks, drain tofu cakes by wrapping in paper towels and placing under a cutting board. Weigh down cutting board by placing some canned goods on top. Let stand for 10 minutes. Unwrap the tofu cakes. Cut the tofu into cubes of about 1/4 inch (1 centimeter).
3. While rice cooks and tofu drains, in a small bowl, combine soy sauce, rice vinegar, hoisin sauce, and sesame oil. Set aside.
4. Heat 2 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Saute tofu for 4-6 minutes, stirring occasionally, until lightly browned. Remove from pan. Set aside.
5. Add eggs to pan. Scramble the egg until done. Remove from pan. Set aside.
6. Add 1 tablespoon oil to pan. On medium-high heat, saute garlic, ginger, onions, and vegetables for 3-4 minutes, or until heated through.
7. Add cooked rice to pan. Cook 1-2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture. Cook 1-2 minutes, stirring constantly.