1 tablespoon sesame oil
3 cups cooked brown rice or brown jasmine rice
1/2 of a 15 oz package of firm regular tofu, crumbled
1/2 package bean sprouts
1 small to medium red bell pepper, sliced
1/2 a small, softball sized green cabbage, chopped
1 tablespoon tamari or soy sauce
dash ground ginger
1/2 teaspoon cayenne pepper
1 1/4 teaspoon red pepper flakes
1/4 teaspoon granulated garlic
pinch dried basil and salt
2 green onions, chopped
3/4 of a 15 oz can of diced tomatoes and all the liquid
Combine in large skillet or wok sesame oil, rice, tofu, bean sprouts, bell pepper, cabbage, tamari, and spices. Saute till tofu and vegetables are 3/4 of the way done, then add green onion, tomatoes and lime. Serve warm.