Instructions: 1. Drain and press the tofu. Set aside in the refrigerator while preparing the other ingredients.

2. Rinse the rice. Place in a saucepan with the water and bring to a boil. Boil 1 minute. Cover. Reduce heat to lowest setting. Steam until cooked (20 minutes); keep warm.

3. Meanwhile, prepare the vegetables, putting them in a bowl in the order listed. Trim green onion; discard discolored green tops. Slice in half lengthwise and thinly slice on a diagonal. Cut the green beans into 3/4-inch lengths.

4. Remove tofu from refrigerator. Cut into 3/4-inch pieces. Optional: dust lightly with Wondra. Put aside separately.

5. STIR-FRY: Heat wok. When hot, spray; add half the oil. Rotate pan. When the oil shimmers and spreads, add the contents of the bowl; do not stir until the pan regains heat. Stir fry until the beans are almost crisp tender. Make space in the center of the wok. Add the remaining oil; when hot, add the tofu cubes. do not stir. When lightly brown, Gently turn the tofu to brown the other side. Remove from heat. Add the sauce and water. Cover and let stand 2 minutes. Serve on rice.

HERBS: Use fresh basil when available: especially Thai basil; or a little mint.

STIR-FRY SAUCE: try teriyaki; shiitake mushroom; black bean etc.

FROZEN green beans may be used. TIP - If fresh green beans are tough; boil for 1 to 2 minutes; shock in ice water; drain well.

Description: "stirfry with sauce on rice"

NOTES : We prefer the texture of firm tofu for stir fry; reserving silken for soup. This meal comes together quickly but the flavor it develops is complex. TOFU NIGHT Menu: hot and sour soup (Knorrs mix) with tofu, colorful diced bell peppers, a few leaves of napa cabbage, shredded. Followed by a napa cabbage slaw with mandarin orange segments; the stir fry; jasmine tea.

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