Tofu Fried Rice

Description
Makes 4 servings.

Ingredients

 * 1 tablespoon dark sesame oil, divided
 * 1 10-1/2-ounce package firm tofu, cut into 1/2-inch cubes
 * 2 cloves garlic, minced
 * 1 teaspoon ground ginger
 * 1 10-ounce package frozen peas, thawed
 * 1 cup bean sprouts
 * 1 cup sliced fresh mushrooms
 * 4 green onions, chopped
 * 2 medium carrots, cut into diagonal slices
 * 3 cups cooked brown rice, chilled
 * 1/2 cup slivered almonds, toasted
 * 1/4 cup soy sauce
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly.