side dishes

Ingredients

	8 oz firm tofu, extra-firm
	2 Tbsp dry sherry, or Chinese cooking wine
	4 Tbsp soy sauce
	2 tsp canola oil
	1 large garlic clove(s), minced
	1 pieces ginger root, 1-inch, or to taste, peeled and minced
	1 small summer squash, cubed
	4 cup(s) cooked brown rice, cooled
	1 cup(s) snow peas
	1 medium sweet red pepper(s), thinly sliced
	3 medium scallion(s), sliced, white and pale green parts only

Instructions

• Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.
  
  
• Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.
  
  
• Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.
  
  
• After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.
  
  
• Add soy sauce mixture and stir to coat evenly. Add scallions and serve.