Tofu Asian Stir-Fry

Last night I decided I needed to do something with my tofu - it's going to go moldy on me soon! Or is it? This is the first time I've bought tofu, so I'm still experimenting. I threw it in the frying pan with some oil, and then added some veggies I found in the fridge - chopped onion, broccoli, shredded cabbage. I thought, "Hey! This seems like it should be something oriental in nature!" so I added some soy sauce from a container we've had in the freezer forever. Just kidding - I added tons of soy sauce. ICK - super salty. This really ended up being a flop. I made rice to go with it, and then realized something I HAVE DISCOVERED BEFORE *knocks self on head*. You DO NOT mix white rice and brown rice. *Sigh* After twenty minutes, the white rice was perfectly scrumptious and the brown was crunchy. It was also way too salty because I cut the amount of rice I normally cook in half and then forgot to halve the amount of chicken bouillon. 

"OH MY WORD!" You are saying. "HOW IS THIS GIRL ALLOWED IN THE KITCHEN?! SHE DOES NOT MEASURE!"

Ah, well. It happens more often than you would think. I gag it down anyway. If I make it again, I'm convinced it'll be delicious. 

Just like the blueberry sauce I made for Helga, my first chicken. ...it's probably better for you not to ask, but if you did, my sisters would tell you it's a meal they'd rather forget.  

It sure looks good anyway, huh?