Whoever says tofu is tasteless simply does not know how to flavor tofu. Try this unbelievably flavorful vegetarian stir fried rice with tofu, restaurant quality. I use a lesser amount of rice and perhaps more tofu sauce flavoring than other recipes (like one found in NYT Cooking by Kay Chun that inspired this: I had no broccoli so I used cabbage, but broccoli - or many other veggies you have on hand, for that matter, would be just fine here as well). Sauce for Tofu: 2 Tbsp hoisin or Korean BBQ sauce 1 Tbsp soy sauce 2 Tbsp rice vinegar 1 Tbsp lime juice 1 Tbsp sesame oil 1 Tbsp maple syrup 1 Tbsp ketchup 1 tsp chili paste with garlic (don't skimp!) 1/2 tsp grated ginger (I used jared) 2 eggs, beaten 1/2 tsp soy sauce 1/2 tsp sesame oil 3 cloves garlic, minced 1/2-inch fresh ginger minced 14 oz block extra firm tofu, drained 1 small onion, diced 1 red serrano (or jalapeño) pepper, sliced 2 small carrots sliced 1/2 cup frozen peas 2 cups chopped green cabbage 3 cups leftover cooked