9 oz. well rinsed and drained firm tofu, cut into 1 inch cubes
3 tbsp. peanut butter
1 tsp. garlic powder
1/2 tsp. fresh ground gingerroot
1/4 tsp. curry powder
1/8 tsp. cayenne pepper
1/2 c. green onions, chopped
1/2 c. carrots, diagonally sliced
1 c. snow peas
1 c. napa or bok choy, chopped
1/2 c. mushrooms, sliced
2 c. cooked rice

In a medium bowl, mix tofu, peanut butter and spices. Cover and place in the refrigerator to marinate at least two hours or overnight. One half hour before serving, brown tofu mixture in heated wok or skillet. Add onions, then other vegetables in order listed, cooking each addition 3-4 minutes. Cook all ingredients an additional 3-5 minutes, keeping vegetables crunchy. Divide evenly. Serve each serving over 1 cup cooked rice. Makes 2 servings.