Tofu Stir-Fry

I'm not a HUGE fan of tofu, but made this way, it's not mushy and it really has a lot of flavor. Here is one of the few ways I like to make it:

-1/3 package of extra firm tofu, cubed and patted dry
-2 carrots, shredded
-2 or 3 heaping tbsp of chopped cilantro
-1 tbsp of toasted sesame seeds
-11/2 cup of chopped snow peas
-5 tbsp of low sodium soy sauce
-1/2 tsp of garlic chili sauce
-1 packet of chinese take-out duck sauce
-1 tsp of sesame oil
- 1 scallion, chopped
-1/2 tsp garlic powder
-2 tsp of olive oil
-fresh ground pepper
-White rice or lettuce leaves for wraps

Use a non-stick pan and toast the sesame seeds under low heat.  Take the sesame seeds out when golden and wipe the frying pan.  Place the patted dry tofu with the olive oil in the pan and cook until the tofu is browned. Then, add the carrots, snow peas, soy sauce, sesame oil and duck sauce.  Add more soy sauce if it looks dry.  Also add the garlic powder and some black pepper.  Cook the vegetables a few minutes until a little tender but so that the snow peas are still crispy. Add the scallions and cilantro.  Mix and turn the heat off.  Scoop on top of white rice and sprinkle the sesame seeds.  You can also wrap these in lettuce leaves.