Tofu with Mushrooms and Snow Peas
rec.food.recipes/Brandi Clark/1999
Adapted from Gourmet
With sufficient rice this should feed 4 easily

1 large onion, cut in half lengthwise and sliced
3 cloves of garlic, minced
4 tsp ginger, minced
3/4 lb mushrooms, sliced
3/4 lb firm tofu, wrapped in paper towel for 15 minutes, sliced in 1/4-inch slices
5 Tbsp soy sauce (mushroom is best, reduced sodium if you worry about that)
2 tsp cornstarch dissolved in 4 Tbsp cold water
1 cup water
3/4 lb snow pea pods, strings removed
cooked rice

Cook onions in nonstick skillet with a little water until golden brown.

Add mushrooms and cook until they have released moisture and it has almost all evaporated.

Add garlic and ginger. Cook for 1 minute.

Add tofu, soy sauce, cornstarch mixture and water. Bring book to a boil. Lower to a simmer for 5 minutes, turning tofu so that it cooks in sauce on all sides.

Add snow peas and cook until crisp tender.

The sauce is not thick. If you want a thicker sauce, use more cornstarch. Serve over rice.