- In a bowl, combine garlic, ginger, vinegar, oil and maple syrup.
- Reserve. Heat oil over high heat in a lightly oiled wok. Sauté tofu for about 5 minutes, or until just golden.
- Add a quarter of the vinaigrette and the peppers, snow peas and pineapple. Continue cooking for 5 minutes, or until peppers are tender-crisp. Divide mesclun among 4 plates and top with tofu mixture.
- Drizzle remaining vinaigrette over salad. Season with salt and pepper to taste.
: Replace tofu by shrimp. For an Oriental touch, serve tofu and vegetables on a bed of rice vermicelli.