1/2 lb. mushrooms
1/4 lb. Chinese pea pods
2 carrots
2 green onions
1/2 lb. firm tofu
Salad oil
3 tbsp. peanut butter
2 tbsp. soy sauce
1 tsp. sugar
1/4 tsp. hot pepper sauce
2 (6 inch) pita
1/4 (4 oz.) pkg. alfalfa sprouts

Slice mushrooms; cut pea pods into thin strips; shred carrots, chop green onions.

Cut tofu lengthwise in half, then cut each half into 1/4 inch thick slices.

In skillet over medium heat in 1 tablespoons oil, cook tofu in batches until lightly browned on both sides; remove pieces to plate as they brown and add more oil, if necessary.