1 tb Dark sesame oil

 10 1/2 oz Firm tofu

           -- cut into 1/2-inch cubes
      2    Garlic cloves; minced

      1 ts Ground ginger

     10 oz Frozen peas; thawed

      1 c  Bean sprouts

      1 c  Sliced mushrooms

      4    Green onions; sliced

      2 md Carrots

           -- cut into diagonal slices
      4 c  Cooked brown rice; chilled

    1/2 c  Slivered almonds; toasted

    1/4 c  Soy sauce

  Heat oil in large skillet or wok over medium-high heat.  Stir-fry
  tofu in oil with garlic and ginger 3 minutes.  Add peas, bean
  sprouts, mushrooms, onions and carrots.   Stir-fry until peas and
  carrots are tender.  Stir in rice, almonds and soy sauce; heat
  thoroughly.
  Each serving provides:
  * 423 calories
  * 18.7 g. protein
  * 17.4 g. fat
  * 52.4 g. carbohydrates
  * 7.9 dietary fiber
  * 0 mg. cholesterol
  * 937 mg. sodium.
  Source: "Veg-able Rice"
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias