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1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add mushrooms and saute, stirring, until golden brown, about 6 minutes; transfer to a bowl. Add 1/2 tablespoon oil, the bok choy, snow peas, and garlic to skillet; saute until crisp tender, about 3 minutes. Transfer to bowl.
2. Pat tofu slices dry and season with salt and pepper. Heat remaining 1/2 tablespoon oil in skillet. Add tofu and cook, turning once, until golden brown, about 5 minutes. Add 1 tablespoon teriyaki and cook tofu, gently stirring, 30 seconds. Transfer tofu with sauce to a plate. Return vegetables to skillet, add remaining 2 tablespoons teriyaki and cook, stirring 1 minute. Serve hot, alternately stacking tofu with vegetable mixture. Makes 4 servings.