TOFU-TOPPED MUSHROOMS

"This well-flavored stir-fry will please anyone who likes Chinese food. Tofu and mushrooms are both enlivened with garlic."

4 large mushrooms (or 8 smaller mushrooms)
2 tablespoons cooking oil
2 tablespoons sesame cooking oil
8 whole garlic cloves, peeled
1/2 tablespoon grated fresh ginger
6 to 8 green onions, trimmed, and cut into 1-inch lengths
1/4 teaspoon grated orange peel
2 tablespoons soy sauce
1/2 pound fresh tofu, cut into cubes
4 servings boiled rice

Preheat broiler.

Trim mushroom stems. Brush mushrooms with oil and broil about 5 minutes on each side or until the mushrooms begin to soften.

Place sesame oil in a nonstick wok or deep skillet and gently saute garlic for 5 minutes to soften it.

Add ginger and green onions and stir-fry for 30 seconds.

Add orange peel, soy sauce, and tofu cubes and toss over high heat until mixed.

Spoon over mushrooms and serve at once with boiled rice.

Servings: 4
Source: Quick After-Work Vegetarian Cookbook by Judy Ridgway