1    Small onion halved and
Sliced thin crosswise
1 tb Vegetable oil
1/4 lb Mushrooms sliced thin
1    Garlic clove
2 ts Minced gingerroot
3/4 ts Cornstarch dissolved
In 2 Tablespoons cold water
3 tb Soy sauce
1/2 lb Firm tofu drained, wrapped
In a double thickness of
Paper towels for 15 minutes
And cut into 1/4 inch thick
Slices
1/4 lb Snow peas, strings discarded
Cooked rice

In a skillet brown the onion over moderately high heat, stirring
occasionally, add the mushrooms and saute the mixture, stirring until the
mushrooms are tender. Add the garlic and the gingerroot and saute the
mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the
skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the
mixture, stirring gently and turning the tofu to coat it with the sauce for
2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently
for 30 seconds and serve the tofu mixture over the rice. Serves 2