Crispy fried tofu & Chinese vegies

Brown rice--cook in rice cooker. Tofu--press out moisture with paper towels, chop into bite-size cubes, toss in cornstarch to coat, shallow-fry (about half immersed) in peanut oil, stirring to cook evenly, until crispy. Vegies: 1 yellow onion, chopped 2-4 cloves garlic, minced 2 jalapeños, minced --sautee in peanut oil until onions are transparent & soft Add: 5 stalks celery, chopped 1 small can mushrooms 1 small can water chestnuts Ginger paste Half a small jar of black bean sauce Couple ounces of leftover hippie vinaigrette (olive oil, balsamic vinegar, a little maple syrup, a little nutritional yeast?) Sautee and stir until vegetables are all cooked through. Layer brown rice, then vegies, then tofu, and drizzle with sesame oil and rice vinegar.

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