1 sm. onion, finely chopped
1/4 c. peanut oil
1/4 c. lemon juice
1/4 c. reduced-sodium soy sauce
2 tsp. honey
1 tbsp. fresh ginger, grated
2 cloves garlic, minced or crushed
8 oz. firm tofu
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 c. mung bean sprouts
5-6 green onions (white and green parts), sliced
1 c. (1 med.) red bell pepper, diced
1 c. mushrooms, sliced
2 c. Chinese cabbage, shredded
6 c. cooked brown rice or 12 oz. Chinese noodles, cooked and drained

In a small bowl, combine the marinade ingredients. Add the 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 or skillet, heat the oil until it begins to smoke, about 30 seconds. Add ginger and garlic; saute over medium heat for 1 to 2 minutes. Increase the heat and add the tofu chunks. Stir-fry for 2 to 3 minutes until tofu starts browning.

Slide the tofu to one side of the wok or skillet. Add vegetables and stir constantly for 2 to 3 minutes or until vegetables are crisp-tender. Add 2 tablespoons of the warmed marinade. Cook for another 3 minutes. Serve over rice or Chinese noodles. Serves 6.