Instructions: 1. PREPS:
* See Tofu tips (below). Cut the drain/thawed tofu into 1/2-inch cubes.

* Noodles: soak the rice noodles in warm water for 2 to 5 minutes (or as directed on package). Rinse and drain. Set aside.

* Combine ingredients for the sauce and set aside.

2. Heat nonstick frying pan or wok. Spray with a mild flavored oil. Add one-third of the vegetable oil and rotate to warm the oil. Add TOFU and stir fry until golden brown. Push the tofu to the rim of the pan. Add and warm another third of the oil. Add the GINGER and GARLIC and stir fry 30 seconds. Add the diced PEPPERS and SCALLIONS and stir fry for 1 to 1 1/2 minutes. Combine with the tofu and fry another 30 seconds or so. Push the tofu and peppers away from the center of the pan. Add the remaining oil and warm; add the NOODLES and stir fry for 30 seconds. Toss to combine the ingredients.

3. Stir the sauce ingredients to recombine. Reduce the heat under the wok. Add sauce to the wok. Work quickly; tossing (two spoons) to coated all with the sauce. Divide among plates and serve at once.

TOFU TIPS - Drain the tofu from the water it is stored in. Slice block into 1/2-inch wide slab. Place tofu in a colander. 1) Let it stand at least 15 minutes wrapped with absorbent paper. Gently pat it dry with paper towels to remove additional moisture. Drain the tofu in the refrigerator for periods longer than 15 minutes. 2) Alternatively, freeze the tofu overnight; thaw and drain. Freezing had color (tinged beige) and texture (chewy).

VARIATION: Replace the black bean with hoisin or other bottled sauce.

Description: "Frozen or fresh tofu; three color peppers; bottled sauce"

NOTES : This dish was most about texture (chewy) and color (confetti). We tested it with rice sticks and texturized tofu (frozen/thawed). To serve with rice or lo mein, consider doubling the sauce. The recipe creates enough sauce to coat and hold the stir fry together. Black bean sauce is slightly bitter but sweetens when heated; keep this in mind when adding sugar to taste. We added orange juice to both lighten and moisten the sauce. Our menu: Knorrs Nido Oriental Style Chinese (corn) Soup; the stir fry; tea and (purchased) almond cookie.

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