Instructions: This is the kind of main dish that will wow guests or family on many different levels-lots of color, lots of texture, and lots of spice. You might want to double the recipe for the steaks for another meal. Theyre great stacked on a sandwich with lettuce and a few slices of grilled tomato.

1. To prepare the tofu steaks, cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels. Cover the steaks with additional paper towels, and let stand 5 minutes.

2. Combine flour and next 6 ingredients (flour through black pepper). Dredge each tofu steak in flour mixture. Dip into egg; dredge again in flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm.

3. To prepare the ginger sauce, combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and 1/4 cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.

4. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, and stir-fry 2 minutes. Add tomato, and stir-fry 1 minute. Serve over pasta, and top with ginger sauce and tofu wedges.

Yield: 4 servings (serving size: 4 tofu wedges, 1/2 cup pasta, 1/2 cup vegetable stir-fry, and 1/4 cup ginger sauce.)

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