|Firm tofu||14 Ounce, drained and cubed (420 Gram)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Chopped garlic||1 Teaspoon (15 Milliliter)|
|Chopped ginger||15 Milliliter (1 Tablespoon, Fresh)|
|Fresh oriental vegetable mix/Combination of napa cabbage, bean sprouts, celery and bok choy||12 Ounce (360 Gram)|
|Sliced mushrooms||240 Milliliter (1 Cup)|
|Stir fry sauce||355 Milliliter (1.5 Cups, Sauce Of Your Choice Such As Oyster, Szechwan, Sweet And Sour Or Teriyaki)|
|Oriental bouquet||450 Gram, cut into small pieces|
|Red bell pepper||1 , cut into small strips|
|Cooked white rice||960 Milliliter (4 Cups)|
To warm tofu, microwave on high for 2 minutes, or place in 350°F (180°C) oven for 10 minutes.
Place a wok or fry pan on high heat and add oil, garlic and ginger, stirring constantly until it becomes light brown.
Add vegetables and mushrooms and cook for 2-4 minutes depending on crispness desired.
Add the sauce and bring to a boil.
At the last moment add half the fresh herbs and pour the mixture over the warmed tofu.
Garnish with red pepper strips and the rest of the herbs.