Hunan Fried Rice

3 T soy sauce
2 T dry sherry
1 T dark sesame oil
1 T light brown sugar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
1 lb. extra firm tofu, drained and cut into 1/2 inch dice
2 t cornstarch
2 T canola oil
1 - red bell pepper, chopped
1 C shredded cabbage
1/4 C minced scallions
3 C cold cooked rice

In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes.

Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.

Heat the canola oil in a large skillet or wok over medium high ehat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir fry until the liquid is enarly absorbed. Add the rice and stir fry until heated through and well combined.

From Vegan Fire and Spice