Stir-Fried Tofu With Bok Choy, Shiitake Mushrooms and Snow Peas

2 tablespoons vegetable oil 3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered 1/2 pound baby bok choy, trimmed, leaves separated and cut crosswise into 1-inch-thick pieces 1/3 cup snow peas, trimmed1 tablespoon finely chopped garlic14- ounce package firm tofu, patted dry and cut crosswise into eight 1/4-inch-thick slices3 tablespoons purchased sweet teriyaki marinade or sauceHeat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot, but not smoking. Add mushrooms and saute, stirring, until golden brown, about 6 minutes; transfer to a bowl. Add 1/2 tablespoon oil, the bok choy, snow peas and garlic to skillet; saute until crisp-tender, about 3 minutes. Transfer to bowl.Pat tofu slices dry and season with salt and pepper. Heat remaining 1/2 tablespoon oil in skillet. Add tofu and cook, turning once, until golden brown, about 5 minutes. Add 1 tablespoon teriyaki and cook tofu, gently stirring, 30 seconds. Transfer tofu with sauce to a plate. Return vegetables to skillet, add remaining 2 tablespoons teriyaki and cook, stirring, 1 minute. Serve hot, alternately stacking tofu with vegetable mixture.Serves four.Nutrition values per serving: 175 calories, 11 g fat (1.5 g saturated), 10 g carbohydrates, 3 g fiber, 12 g protein, 0 cholesterol, 567 mg sodium.