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"