1 tb Dark sesame oil

10 1/2 oz Firm tofu

-- cut into 1/2-inch cubes 2 Garlic cloves; minced

1 ts Ground ginger

10 oz Frozen peas; thawed

1 c Bean sprouts

1 c Sliced mushrooms

4 Green onions; sliced

2 md Carrots

-- cut into diagonal slices 4 c Cooked brown rice; chilled

1/2 c Slivered almonds; toasted

1/4 c Soy sauce

Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly. Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias