Vegan stir-fry with brown rice and edamame

Oh hello! It's been so long since I've sat down and done some writing! And good quality cooking too for that matter!
I made a tofu and veggie stir-fry the other night that I will share.

You will need:
1 small red pepper julienned
1 small yellow pepper julienned
1 zucchini sliced
1 small head of broccoli
1 small sweet onion chopped
2 or 3 cloves of minced garlic
4-6 scallions
3 carrots sliced thin
1/2 C. of cashews
2 TBS of sesame seeds
1 TBS of sesame oil (for flavor- not cooking)
1 TBS of soy sauce (give or take as you would for flavor)
1 package of extra firm tofu
Brown rice
Edamame + seasonings

Heat a large skillet or wok if you have one and add veggies (use a cooking spray or oil 1st to prevent sticking!!). Start with the more hard veggies like carrots and onions and peppers. Add the zucchini, garlic and scallions last.
After they are all cooked to perfection add the sesame oil, soy sauce, sesame seeds and cashews and give it a taste.
Meanwhile in another skillet- cook up cubed tofu (that you have previously patted dry) over medium heat until golden brown. When cooking tofu you do unfortunately need to add a little more fat to the pan than you would with other things as it tends to stick easily! You can lightly season your tofu. Usually I heavily season tofu but because it's going to be eaten with the veggies which have the soy sauce I'd say to go light handed with salt.
Make your brown rice as the normal directions say to do. I get edamame from the freezer section of Trader Joe's which I just steam up and season. I used sea salt, chili pepper and garlic powder.



Get out your chopsticks! Set a bowl of edamame between you and your dinner guests and also an empty bowl for the pods! Serve a scoop of rice alongside a mound of vegetables and tofu!