Vinaigrette Tofu Stir Fry
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1 lb tofu
1 cup prepared rice
2 cups frozen veggies, thawed (any kind, I prefer oriental mixes)
1 TBSP peanut oil
2 TBSP sesame seeds

marinade:
1-2 cups vinaigrette salad dressing (I use Ken's Steakhouse Cranberry
Vinaigrette)  The stronger you want the tofu, the more vinaigrette you use.
1 tsp tobasco sauce
1 TBSP sugar
1 tsp garlic powder
2 TBSP soy sauce
dash salt
dash pepper
1 TBSP peanut oil


Remove all moisture from tofu and chop into 1" pieces, keep tofu cold.
Marinate in refrigerator at least 3 hours.  Ideally, marinate tofu via the
method described below in the TIP.

Add peanut oil to warmed skillet.  Drain 1/2 the marinade from the tofu and
sautee tofu and sesame seeds over medium-high heat for 8-10 minutes.  Add
vegetables and sautee an additional 5 minutes.  Add rice and sautee an
additional 3-5 minutes.

**TIP**  In order to get the very best marinade, use firm tofu and freeze
it for 24 hours (you can chop it before freezing if preferred).  After 24
hours remove from freezer, add marinade and let the tofu thaw in the
refrigerator for 1-3 days.  Make sure before freezing you wrap the tofu in
cheesecloth or papertowels and squeeze all the water out.