Roasted Pepper with tofu veggie stir fry and Asian rice

Wash the veggies Namid and Jessa

Drain the tofu and get as much water out as possible. Leave draining for 10 minutes or flatten with heavy thing on top to help drain Ruby

Cut the onion and garlic into small minced pieces. Jessa and Namid

Then cut the vegetables, small bite size pieces. Once finished put them aside in separate bowls. Jessa and Namid

Then

make the rice by boiling the water and then adding the rice to the water, then put a cover over it and let it cook for 10 min. Ruby

Add butter to rice and toss in with sesame seeds and scallions-Ruby

Saute onions and garlic in olive oil for 5 minutes cece

Follow that by cutting the tofu into square pieces and tossing it in the cornstarch. Then fry it in a pan until golden brown. Ruby

Add a little tamari and sesame oil to tofu to help golden. Ruby

Saute onions and garlic in olive oil for 5 minutes Cece

then add in the rest of the vegetables and saute for 4 minutes. Cece

Next scramble the eggs and add to rice. Then put aside that mixture. Namid

Chop 2 cloves garlic and 1 tsp ginger for marinade-Namid

Then make the marinade by mixing the reg. Tamari, garlic, ginger,  sesame oil, and honey, orange juice, water. Put aside. Jessa

Put some sauce in the mixture but save most of it for the plating Cece

Then add the vegetables and tofu to the rice and egg mixture. Cece

Next add some of the marinade to the mixture, making sure we don't drench. Cece

roast the peppers Ruby

Lastly put the stir fry in the roasted pepper.  Namid

Put everything on the plate and drizzle the rest of the marinade on the meal Jessa

Then plate up Jessa