0 0.5lbpound tofu, prepared as I direct in the notes below 2eggs 1TPeanut oil 3cbrown rice, cooked 2cbroccoli, chopped 2ccarrots, sliced 0salt 1small zucchini 2cloves garlic, minced 1cpeas or snow pea pods 4scallions, sliced 1cn8 oz, water chestnuts 0soy sauce 0sesame oil Pressing Tofu you need, in addition to the tofu, two cutting boards, a dish towel, a knife, waxed paper, and various heavies from your kitchen. i.e. cans, canisters, jars, bottles, cook books, anything that is heavy. and another rag or towel. take the tofu and cut it into slices and arrange it on your board. roll up your dish towel and place it under one edge of the board, so the board is on an incline. cover this with waxed paper, and then with your second cutting board. atop this you perch your heavies. place a thing of sorts by the lower edge of your board, to catch the water that is now dripping out of the tofu. i let it hang over the edge of my counter, under which i place a rag to absorb the water, but that's me. you leave it there for hours. the longer you let it squeeze out, the firmer and meatier your tofu will be. i generally do this at about 2 for dinner. for the fried rice: Scramble the eggs, cook, cut up, and set aside. Heat one tbsp peanut oil on medium high, add the broccoli and carrots, and a dash of salt. Stir and heat for till vegetables are kinda cooked but firm. Add the tofu and zucchini and garlic. Continue heating till all vegetables are cooked through. Add the peas, scallions, and water chestnuts. Now add the rice stir it all together briefly to heat the rice. Throw in the scrambled eggs and stir. Use the soy sauce and sesame oil for condiments.