Instructions: If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap regular tofu in a clean dish towel or cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 minutes to squeeze out excess water. Pat dry and cut into 1/2" chunks.

Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside.

Place wok over medium heat. When hot add canola oil. Add ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 minutes.

Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and bring to a boil. Add cornstarch mixture, and cook until sauce thicknes slightly, about 3 minutes. Serve immediately over piping-hot steamed rice.

Serves 4-6.

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