I usually cook this dish using firm, hi-protein tofu and I make sure I dice the vegetables as small as possible. My daughter loves rice and tofu already and doesn't seem to mind the multitude of coloured vegetable bits that accompany her every spoonful. Her dinner is usually polished off very quickly when I serve this.
Cook the basmati rice in water. Set aside when cooked. Alternatively, use up any leftover steamed rice.
Heat oils in a large pan. Add onion, garlic and ginger, cooking until onion is soft.
Add in sauces, mushrooms and carrots. Cover with lid and simmer until carrot is soft. You may wish to add a few drops of water.
Stir in remaining vegetables and tofu. Cook until heated through.
Stir through rice.