Preparation / Directions:
In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and sauté the mixture, stirring until the mushrooms are tender.
Add the garlic and the gingerroot and sauté the mixture, stirring for 1 minute.
Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes.
Stir in the snow peas and cook the mixture stirring gently f or 30 seconds and serve the tofu mixture over the rice.