I Need a Wok

I can't believe I don't have one. . .we stir fry at least once a week, probably two to three times a week when the CSA is up and going. I used to have a couple non-stick wok shaped pans, but I gave those away when we moved. I could never get them hot enough, and that non-stick coating gives of cancerous fumes when you heat it too high. I want a nice, thin, authentic wok. Perhaps if I had had one I could have salvaged this dish. A few things went awry when we made our "Lost" fried rice. (I like your theme, so I decided if we ate this while watching the Lost premier, which is filmed in Hawaii, where then grow pineapples, then I can have a theme as well. . .not as good as yours though.) First off, my rice was not old enough. It was brown rice so even though I started it right when I got home from work, it took longer to cook and didn't have much cooling time (maybe 30 mins in the fridge, at most. . .). To make good fried rice the rice needs to be hard and cold so it doesn't turn all mushy. So, that was strike one. Strike two was my pan. Usually when I do a stir fry with tofu I do the tofu first to get a nice crust on the tofu, take it out, do the veggies, and add the tofu back in with the liquids at the end. I was dubious of the instructions to add the tofu with the marinade right after the veggies, but I wanted to follow the recipe. Since I had a flat pan, this basically resulted in the veggies and tofu simmering in the liquid, rather than stir frying to a nice crisp-tender, resulting in mushy tofu and veggies. Add that to my mushy rice and the result was rather unappetizing. The flavors were pretty good, but the yucky textures overwhelmed the positive points. I had the leftovers for lunch the next day and the mushy tofu had completely disintegrated to a icky goo. I've eaten a lot of leftover tofu stir fries, and I've never had that happen before. I may make this again, but I think I'll wait until I get a wok, use old rice and switch around the cooking sequence a bit.