Title: Tofu with 3 spices
 Categories: Main dish
      Yield: 1 Servings
 
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  Ingredients:
  
  1 tsp    cornstarch (or arrowroot) 1/2 tsp sugar (optional) 3 tblsp
  cold water 3 tblsp soy or shoyu sauce 1 tblsp sesame seed oil
  
  1 lb.    firm tofu 3 tblsp oil 1 tsp minced garlic 1 tsp grated fresh
  ginger root 2 scallions, diced (or 4 tblsp diced onions) 1/2 tsp salt
  Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces. Drain again.
  Heat a skillet or wok.  Add the oil and heat about 30 seconds. Add
  the garlic, ginger, scallions and salt. Stir fry about 30 seconds.
  Add the tofu. Stir fry about 2 minutes.
  
  Mix together the cornstarch, sugar, water, soy sauce and sesame oil.
  Add the mixture to the skqillet and stir well, then cook about
  another 30 seconds.
  
  Serve with or over rice or noodles.
  
  Helpful hints:
  
  Ginger root is wonderful, but may not keep well in the refrigerator.
  Keep it wrapped in plastic in the freezer and pull it out and grate
  as you need it.  It will keep a long time and is still delicious.
  Scallions are best, but regular onions will do in a pinch.
  
  The original recipe called for Worchester sauce and soy sauce, but I
  substitute all soy, because, as well all know, Worchester contains
  anchovies. Converted by MMCONV vers. 1.40