Tina B.'s Gingered Tofu Stir Fry and Strawberries with Cream

This cook wasn't stumped. I had several great recipes ideas from the following list of ingredients (with amounts added). This first is adapted from Tina B. (http://belleoftheball.gather.com/).

1 cup halved pecans, toasted and divided
1 zucchini
2 cups fresh strawberries, stemmed and halved
6 oz. dried Shiitake mushrooms
fresh gingerroot

The three extra ingredients were 1 thin sliced carrot, 1 pkg. Firm tofu, 1 cup heavy cream, whipped til thickened.

Divide strawberries among dessert cups and top with whipped cream. Sprinkle with half the pecans. Place in the fridge to chill.

Place the mushrooms in just enough water to cover them and set them aside to rehydrate, about 20 minutes. Drain well.

Meanwhile, slice the zucchini into strips. Cut the tofu into bite size pieces.

In a large frying pan drizzled with olive oil, stir fry the mushrooms, zucchini and carrots for about 5 minutes. While the veggies are cooking, grate the ginger root (to taste) into the pan. Cook for 5 minutes more. Fold in the tofu. Cook for another minute or so. Remove from heat and stir in the pecans.

Serve immediately. Enjoy the strawberries and cream for dessert.