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Ingredients:

1 tsp cornstarch (or arrowroot) 1/2 tsp sugar
(optional) 3 tblsp cold water 3 tblsp soy or shoyu
sauce 1 tblsp sesame seed oil

1 lb. firm tofu 3 tblsp oil 1 tsp minced garlic 1
tsp grated fresh ginger root 2 scallions, diced (or 4
tblsp diced onions) 1/2 tsp salt Drain the tofu, then
cut into 1 X 1 X 1/2 inch pieces. Drain again. Heat a
skillet or wok. Add the oil and heat about 30
seconds. Add the garlic, ginger, scallions and salt.
Stir fry about 30 seconds. Add the tofu. Stir fry
about 2 minutes.

Mix together the cornstarch, sugar, water, soy sauce
and sesame oil. Add the mixture to the skqillet and
stir well, then cook about another 30 seconds.

Serve with or over rice or noodles.

Helpful hints:

Ginger root is wonderful, but may not keep well in the
refrigerator. Keep it wrapped in plastic in the
freezer and pull it out and grate as you need it. It
will keep a long time and is still delicious.
Scallions are best, but regular onions will do in a
pinch.

The original recipe called for Worchester sauce and
soy sauce, but I substitute all soy, because, as well
all know, Worchester contains anchovies.
vers. 1.40