Contest - Main Dishes - Asian Tofu with Vegetables

1 14 - 16 oz. pkge. extra firm tofu, cubed
1 can sliced water chestnuts (drain well, rinse well, then drain again)
1 can bamboo shoots (drain well, rinse well, then drain again)
1 can low sodium vegetable broth or stock
4 mushrooms, sliced fairly thinly
2 handfuls mung bean sprouts
1 handful snow pea pods (chop if you like; I usually leave them whole)
1/4 white onion, chopped
1/4 tsp. wasabi powder (optional)
1/4 tsp. sesame seeds
2 scallions, chopped finely
garlic to taste
parsley flakes to taste
oil
1/2 tsp. sesame oil
1/2 cup white or brown rice

The night before or the morning of the dinner, combine the first 11 ingredients into a covered container (like a tupperware) and refrigerate for at least 20 minutes but no more than 24 hours.

Once the mixture has set for as long as you like (there isn't an enormous difference in taste between the minimum time and the maximum time), drain the broth into a saucepan for the rice. Begin to cook the rice according to package directions, but using the broth instead of water. Set aside when done.

While the rice is cooking, in a separate skillet, line the bottom with oil and add the sesame oil. Heat up the skillet on medium high and add garlic and parsley flakes to help add to the oil's flavor. Fry the first 11 ingredients, starting with the onion and tofu, moving onto the mushrooms and then the rest of the ingredients.

Once the 11 ingredients are fully cooked, combine in a serving dish and serve with the rice on the side and soy or teriyaki sauce as you prefer. Serves 2, and there are leftovers.
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Variations:

My husband is not a fan of ginger but he doesn't mind wasabi, so long as there isn't a lot of it. But feel free to add ginger or substitute ginger instead of wasabi powder. Another variant is to go without the garlic and instead add a tsp. of sugar. Another variant is to use chicken broth instead of vegetable broth if you aren't a vegetarian. Use low sodium broth as the canned goods and soy or teriyaki sauce are all rather salty. Another variant is to add a can of little corns. Make sure to drain them well, rinse and then drain well again - this help to cut the salt and eliminate any canned taste. Another variant is rice noodles instead of rice. If you cannot find rice noodles, angel hair pasta is fine but be sure not to overcook it or it will get overly starchy. A final variant is to add 1/2 tsp of lemon juice to the mixture.