1. In a large skillet sauté the onion in sesame oil until translucent.
2. Add snow peas and mushrooms. Sauté about 2 minute more.
3. Add the spices and sauté for 1 minute more.
4. Add the wine and tofu and stir over medium heat for 4 to 5 minutes.
Serve over rice or cellophane noodles. Serve with a glass of Semi-Dry Riesling, Dolce di Moscato or Sweet Gus.