Spicy Vegetable Stir-Fry with Tofu

This spicy stir-fry made for a delicious and healthy lunch today!
Ingredients;
Brown rice, prepared by following the  directions on the package
3 tbsp olive oil
1 bunch of chopped bok-choy
3 chopped scallions
1 large chopped, sweet red pepper
1/2 cup chopped carrots
3 stalks of celery, chopped
1/2 cup chopped mushrooms
1/2 cup frozen peas
2 whole dried chili peppers
2 large minced garlic cloves
2 tbsp minced fresh ginger
1 tbsp dried basil
Black pepper to taste
soy sauce
Sriracha Hot chili sauce
1 tub of extra firm tofu, rinsed, drained and patted dry with a paper towel
Cook brown rice following the directions on the package.
Heat olive oil over medium high heat, in a large frying pan, or a wok.
Add all the chopped vegetables, including whole dried chili peppers. Do not add the frozen peas.
Saute stirring frequently, until vegetables are tender, but slightly crunchy.
Meanwhile heat more olive oil in a pan, or griddle ( I use a cast iron griddle, due to the added benefits of getting more iron in my diet).
Slice the slab of tofu down the middle, so you have two thinner pieces. Fry both pieces and flip to fry the other side. Once tofu is fried, remove from heat and set aside.
When vegetables are almost done add frozen peas, garlic , ginger , basil,
and black pepper. Stir in well, then add soy sauce until desired flavor is reached. Lower heat and cook for 5 to 10 more minutes.
Remove from heat and serve with diced fried tofu, on top of the brown rice. Pour some Sriracha hot sauce on the veggies for a spicier kick.
Add more soy sauce if desired.