Recipe: Gingery Tofu Stir-Fry

GINGERY TOFU STIR-FRY

1 cup uncooked rice
1 tablespoon oil
1 tablespoon minced fresh ginger
1 large onion, chopped (about 1 1/2 cups)
6 ounces shiitake mushrooms, stems removed, sliced, (about 3 cups)
1 red or green pepper, cut into thin strips
1/2 package snow peas (about 2 cups)
1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons vinegar (preferably rice wine vinegar)
1 tablespoon sesame oil
1 package (1 lb) firm tofu, drained, cut into 1/2-inch cubes

Cook rice according to package directions; set aside.

In nonstick skillet heat oil over medium-high heat. Add ginger and garlic; cook stirring constantly, 30 seconds.

Add onion; cook 1 minutes.

Add mushrooms and pepper. Cook, stirring occasionally, 2 minutes.

Add snow peas, hoisin, soy sauce, vinegar and sesame oil; cook stirring occasionally, until sauce thickens slightly, 3-4 minutes.

Add tofu; cook until heated through, 1-2 minutes.

Serve over rice.

Makes 4 serving
Adapted from source: Woman's World Magazine - September 29, 1998