With garlic, ginger, and onion.
From a box sold in Martinez, California.
Tofu Snow Pea Sauté
1 T. salad oil
1/2 c. thinly sliced onion
1 t. minced garlic
1 t. minced fresh ginger
1/2 lb. tofu, julienned
1/2 lb. snow peas
1-1/2 c. sliced mushrooms
1/2 c. julienned carrots
1/2 c. shredded Chinese cabbage
1/2 c. bean sprouts
1/2 c. tamari sauce or low-sodium soy sauce
1/4 c. mirin
1/2 t. sesame oil
ground pepper to taste
1 T. toasted sesame seed
In skillet, heat oil. Add onion, garlic and ginger. Cook, stirring, 1 minute.
Stir in tofu and cook 1 minute.
Stir in peas, mushrooms, carrots, cabbage and sprouts. Add tamari, mirin, sesame oil and pepper.
Cook vegetables 2 to 3 minutes, until loquid is reduced by half. Sprinkle with sesame seed and serve with brown rice. Makes 6 servings.