Ingredients:

Serves 1

• 5 ounces of fruit (mango, strawberries, etc.)
• 1 banana
• 1 cup of soy beverage
• 1/4 cup ice cubes

In a blender, combine the fruit, banana, soy beverage and ice cubes. Puree until smooth. Pour in glass and serve.

Ingredients:

• 1 tablespoon vegetable oil
• 1 1/2 teaspoon sesame oil
• 1 clove garlic
• 1/4 cup minced scallions
• 1/2 teaspoon minced red chili pepper
• 1 1/2 teaspoons chili garlic sauce
• 1 teaspoon black bean garlic sauce
• 4 mushrooms, diced
• 1/2 cup water or soup stock
• 1 1/2 teaspoons sake
• 2 1/2 teaspoons soy sauce
• 1/2 teaspoon salt
• 1 1/2 teaspoons ketchup
• 24 ounces tofu, cut into 1/2 inch squares
• 2 teaspoons cornstarch, dissolved into 2 tablespoons water
• 1 tablespoon minced scallions

Heat wok and coat with both types of oil. Add the garlic, chili pepper and scallions and stir-fry over high heat for 15 seconds. Reduce heat to medium, add chili garlic and black bean garlic sauces and mushrooms, sauté for 1 minute. Add water and next four ingredients, bring to a boil, let boil for 30 seconds. Add tofu and return to boil. Stir in dissolved cornstarch and simmer until thick. Serve hot, garnished with minced scallions.