1 tb Safflower oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
1 1/2 lb Mushrooms, sliced
1/2 md Green bell pepper, diced
1/2 c Dry white wine
1/4 c Tamari
1/2 ts Grated ginger
2 ts Sesame oil
1 1/2 tb Cornstarch
2 ea Cakes tofu, grated
Crushed almonds Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone. Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, “Vegetariana”