Prep:
-Press 1 block tofu for 1 hour, then cut into cubes or triangles
-Chop 1 carrot into sticks
-Chop 1 red bell pepper and 2 hatch chilis into 1/4" slices
-Slice 2 shallots
-Mince 3 cloves garlic
-Cut 3 thin slices from a ginger root
-Slice a few green onions and set aside until end
-Start medium grained rice in rice cooker
Stir fry:
-Dry fry tofu at medium-high heat in a non-stick pan until most sides of the tofu are light brown. Remove from pan and set aside.
-Add oil to pan, heat, and add carrots, ginger, and shallots. Cook until carrots are just browning.
-Add garlic and peppers, cook until just brown.
-Add tofu back in, heat up.
-Add just enough stir fry sauce to cover the veggies and tofu (we used House of Tsang Szechuan Spicy). Cook for a few minutes, stirring often.
-Remove from heat and add green onions and sesame seeds.
