Ingredients
2  tablespoons vegetable oil
3/4  pounds fresh shiitake mushrooms, stems discarded and caps quartered
1/2  pound baby bok choy, trimmed, leaves separated and cut crosswise into 1-inch-thick pieces
1/3  cup snow peas, trimmed
1  tablespoon finely chopped garlic
1  package (14 oz.) firm tofu, patted dry and cut crosswise into eight 1/4-inch-thick slices
3  tablespoons purchased sweet teriyaki marinade or sauce

Directions
1. Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add mushrooms and saute, stirring, until golden brown, about 6 minutes; transfer to a bowl. Add 1/2 tablespoon oil, the bok choy, snow peas, and garlic to skillet; saute until crisp tender, about 3 minutes. Transfer to bowl. 

2. Pat tofu slices dry and season with salt and pepper. Heat remaining 1/2 tablespoon oil in skillet. Add tofu and cook, turning once, until golden brown, about 5 minutes. Add 1 tablespoon teriyaki and cook tofu, gently stirring, 30 seconds. Transfer tofu with sauce to a plate. Return vegetables to skillet, add remaining 2 tablespoons teriyaki and cook, stirring 1 minute. Serve hot, alternately stacking tofu with vegetable mixture. Makes 4 servings.  

Source:  Ladies Home Journal