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TERIYAKI TOFUIngredients: 1 c. shredded cabbage1 c. bean sprouts1 c. sliced mushrooms1 pkg. medium-firm tofu2 cloves garlic, minced2 Tbsp. teriyaki sauce1 Tbsp. grated gingerroot1 Tbsp. light soy sauce1/4 tsp. pepper1 1/2 tsp. cornstarch1 chopped green onionPlace greased rack in shallow pan or bamboo steamer in wok; pour water in to about 1" below rack. Cover and bring to boil; reduce heat to med. high. Spread cabbage in bottom of 9" pie plate; layer bean sprouts and mushrooms on top. Cut tofu into 4 slices; place on top of mushrooms. In bowl, whisk together garlic, teriyaki sauce, ginger, soy sauce and pepper; pour over tofu. Place pie plate on rack; cover and steam until cabbage is tender (about 15 min.). In small saucepan, whisk together cornstarch and 1 Tbsp. water. Drain liquid from pie plate into saucepan; bring to boil over medium heat, whisking until thickened (about 1 min.). Spoon over tofu; sprinkle with green onion. Serves 4.