From: Annabel Langbein, the Free Range Cook

Yield: 2-3 servings

8 oz. firm tofu
1 large carrot, angle sliced
1 small head broccoli, cut into thin florets
2 small zucchini or 8 spears asparagus, angle sliced
1 Tbsp. neutral oil
1 tsp. corn starch
1 Tbsp, peanut butter (optional)
6 1/2 oz. noodles, cooked according to packet instructions
2 cups mung bean sprouts or finely shredded cabbage
5 oz. sugar snap peas, halved on the diagonal (optional)

Teriyaki Sauce
1/4 cup soy sauce
1/4 cup sake or sherry
2 tsp finely grated fresh ginger
2 Tbsp. sugar
1/2 tsp. sesame oil

To garnish
1/2 green onion, thinly sliced
1 Tbsp. shredded fresh ginger
2 Tbsp. sesame seeds, toasted
1 tsp. sesame oil