Step 1

Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.

Step 2

Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.

Step 3

Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.

Step 4

After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.

Step 5

Add soy sauce mixture and stir to coat evenly. Add scallions and serve.

Step 6

Serving size: 1 cup