1 lb. tofu, drained well and cut into small cubes
2 Tbsp. peanut oil
1/4 cup teriyaki sauce (Soy Vay brand is excellent! )
2 Tbsp. soy sauce

2 packages ramen soup mix (any flavor)
or 1 cup jasmine rice, 
cooked according to package directions

2 Tbsp. peanut oil
3 cloves garlic, minced
2 quarter-sized slices fresh ginger, minced
1 onion, sliced in 1-inch chunks
6 small brown mushrooms, sliced
1 small zucchini, sliced thinly
1 small yellow squash, sliced thinly
small bunch fresh asparagus, sliced diagonally in 2-inch segments
1 small red or yellow pepper, cut in 1-inch chunks
1 cup snow or sugar pod peas, trimmed
1/4 cup teriyaki sauce
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. cooking sherry

Saute tofu in oil over medium heat until browned, about 10 minutes.  Add sauces and stir over low heat until coated.  Set aside.

Meanwhile, cook ramen according to package directions (I break each package into thirds first, to make more manageable-sized pieces of noodle), drain, and set aside.

Saute garlic, ginger, and onions over medium-high heat until onions start turning translucent.  Add mushrooms and continue cooking until nearly cooked.  Add squashes, asparagus, and pepper, and continue sauteing until tender but still crisp.  Mix in pea pods, flavoring packet from one of the ramen packages, prepared tofu, and sauces; then add cooked noodles, stir well to heat through, and serve.

To avoid accumulating those little ramen flavor packets, I alternate making this with noodles and rice; that way, I use the leftover flavor packet from the noodles when I next prepare the dish with rice.  Just mix in the cooked rice where it says to add the noodles!

Makes 4-6 servings.

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