Tofu Stir Fry with Coconut Rice

For some reason, I'm not sure why, when we went grocery shopping this weekend we bought a package of tofu with the intention of using it in a stir fry. Now, I say I don't know why we bought it because neither of us have a clue as to how to cook it! If anybody has a good way to cook tofu, let me know because we have about 2/3 of a package left!

Anyway, this stir fry is "semi-homemade" because I used a store bought sauce.

1 Red Bell Pepper, cut into thin strips
1 Green Bell Pepper, cut into thin strips
1 Yellow Bell Pepper, cut into thin strips
1 package White Button Mushrooms, sliced thin
1 handful Fresh Green Beans
1 bunch Broccoli, cut into small florets
1/3 package of Tofu, cut into cubes
1/2 bottle Stir Fry Sauce (I used Wegman's brand)
*Crispy Chinese Noodles (for garnish)

Cook the tofu cubes (we first tried to fry them in oil, but then we baked them--neither way really worked well). Put all of the ingredients into a wok and stir fry until crisp-tender. Add the sauce and cook a little longer.

For the Rice:
2 cups Coconut Milk
1 cup White Rice

Bring the milk to a boil then add the rice and stir, reducing to a simmer. Cover and continue to cook for about 20 minutes or until the liquid has been absorbed and the rice is tender.

Serve the stir fry over the top of the rice.