TERIYAKI TOFU

Ingredients:
1 c. shredded cabbage
1 c. bean sprouts
1 c. sliced mushrooms
1 pkg. medium-firm tofu
2 cloves garlic, minced
2 Tbsp. teriyaki sauce
1 Tbsp. grated gingerroot
1 Tbsp. light soy sauce
1/4 tsp. pepper
1 1/2 tsp. cornstarch
1 chopped green onion

Place greased rack in shallow pan or bamboo steamer in wok; pour water in to about 1" below rack. Cover and bring to boil; reduce heat to med. high.
Spread cabbage in bottom of 9" pie plate; layer bean sprouts and mushrooms on top. Cut tofu into 4 slices; place on top of mushrooms. In bowl, whisk together garlic, teriyaki sauce, ginger, soy sauce and pepper; pour over tofu.
Place pie plate on rack; cover and steam until cabbage is tender (about 15 min.).
In small saucepan, whisk together cornstarch and 1 Tbsp. water. Drain liquid from pie plate into saucepan; bring to boil over medium heat, whisking until thickened (about 1 min.). Spoon over tofu; sprinkle with green onion.
Serves 4.