Bok Choy and Tofu Stir Fry

What You Need:

1 package firm tofu
1/3 cup chicken broth (add as needed to wok to help vegetables steam)
2 -3 tbsp coconut oil, as needed when
1 cup baby portabello mushroom caps
1 cup shitake mushrooms, sliced
2 heads bok choy, stems and leaves
1 onion, diced
1 clove of garlic, minced
1 cup sugar snap peas
1 large carrot, chopped
1 tsp salt
2 tbsp lite soy sauce
1 tsp light brown sugar
few drops of sesame oil (optional)
sesame seeds as garnish (optional)
1 cup brown rice
1/2 tbsp butter

What To Do:
Boil 2 and 1/4 cups water with butter, then add brown rice.  Reduce heat and cover for 30 minutes.  While that cooks prepare the stir fry.  Slice tofu into 1/2 inch thick strips.  Place on a plate in a towel (or a few paper towels) and put a heavy pot or pan on top.  Place 2 cups of water in wok and bring to a boil.  Wash and cut the vegetables.  Remove tofu from towel and place in wok of boiling water for two minutes (this is to harden the tofu a bit, and may need to be done in a couple of batches, you want the water to keep boiling).  Remove water from wok. Place 1 tbsp coconut oil in wok over medium high heat.  Brown tofu in a couple batches and set aside.  Add another tbsp of coconut oil and the onions and garlic.  Cook for a few minutes until the onions starts to get a little color.  Add the chopped bok choy stems,  carrot, snap peas, and a bit more oil if needed.  While the carrots and peas cook, make the sauce.  Cook for a few minutes and add the mushrooms.  Stir together the soy sauce, brown sugar, and salt and add to the wok.  Stir well, and add the bok choy leaves  and tofu to warm for a minute or two.  Garnish with sesame seeds.