8 oz. firm tofu
1 tsp. grated ginger
2 cloves minced garlic
1 c. mung beans
5-6 green onions, sliced
1 c. red bell pepper, diced
1 c. sliced mushrooms
2 c. shredded cabbage
6 c. cooked brown rice

MARINADE:

1 sm. onion, chopped
1/4 c. peanut oil
1/4 c. soy sauce
2 tsp. honey
1 tbsp. grated ginger
2 cloves minced garlic
1/4 c. lemon juice

Combine the marinade ingredients. Add tofu chunks. Refrigerate for several hours. Drain the tofu. Reserve 1/2 cup of marinade. Strain it into a small saucepan. Warm the marinade over low heat.

In a wok, heat the oil until it begins to smoke. Add ginger and garlic; saute over medium heat for 1-2 minutes. Increase the heat and the tofu chunks. Stir-fry for 2-3 minutes until tofu starts browning. Slide the tofu to one side of the wok or skillet.

Add vegetables and stir constantly for 2-3 minutes or until vegetables are crisp-tender. Add 2 tablespoons of the warmed marinade. Cook 3 minutes more. Serve over rice. Serves 6.