1/2 c. grated or sliced carrots
1 lb. tofu, cut into small chunks
2 green onions, cut into slivers
2 tbsp. grated fresh ginger (peeled)
2 tbsp. white wine or sherry, optional
1/2 tsp. honey
2 tbsp. water
1 tbsp. safflower oil

Heat the oil in wok or skillet until sizzling hot (drop a small piece of onion in to test). Stir in ginger and carrots. Stir fry over medium high heat until crisp tender. Add wine, water and tofu. Cover and let steam three minutes. Add honey and green onion slivers. Turn off heat. Let sit one minute, covered. Stir in the following almond sauce. Serves 4.

ALMOND SAUCE:

2 tbsp. almond butter
3/4 tsp. cayenne
2 1/2 tbsp. sesame oil
1 tbsp. barley-malt sweetener
2 tbsp. tamari
2 tsp. rice vinegar
1 tbsp. green onion scallion
1 1/2 tbsp. coriander

Mix together the almond butter, cayenne and oil in a small bowl. When smooth, add remaining ingredients. Combine well and pour over stir fried vegetables. Toss and serve.