Throughout the winter months, when are bodies are craving comfort and warmth I tend to make lots of earthy, hearty food. Often that means soups or stews but sometimes a quick stirfry with mushrooms, tofu, and various greens is a nice change; sort of like a winter salad. You can't help but feel healthy eating all those dark, luscious greens and the mushrooms give it a nice solid base. It also couldn't be easier to make. Just throw some ginger and garlic into your wok followed by the mushrooms and tofu, add some tamari and sesame oil and finish with the greens (I usually use kale and swiss chard).