Broccoli-Tofu Stir Fry with Cashews

Makes 5 servings


3 tbsp soy sauce
2 tbsp seasoned rice vinegar
1 1/2 tsp bottled minced garlic
2 tsp fresh or bottled chopped ginger
1 (1-pound) package firm tofu, drained and cut into 1/2 inch cubes
1 tbsp dark sesame oil, divided
5 cups fresh broccoli florets
1/2 cup chopped green onions
2 tbsp seeded minced jalapeno pepper
1/3 cup cashews
5 cups hot cooked somen (wheat noodles) or angel hair pasta

Combine first 4 ingredients in a shallow dish, and stir well. Add tofu cubes,
stirring gently to coat. let stand 15 minutes. Remove tofu from dish, reserving
marinade. Heat 2 tsp oil in a wok or nonstick skillet over high heat. Add tofu;
cook 2 minutes or until browned. Remove tofu; set aside, and keep warm. Add
remaining 1 tsp oil and next 3 ingredients to pan; sauté 2 minutes. Stir in
reserved marinade, tofu, and cashews; serve over noodles.

SERVING SIZE: About 1 1/2 cups stir-fry and 1 cup noodles


SELECTIONS: 2 Fat, 2 Vegetables, 1 Very Lean Meat, 2 1/2 Breads

PER SERVING: 358 Calories, 11.4 g Total Fat, 1.8 g Saturated Fat,
0 mg Cholesterol, 567 mg Sodium, 49 g Total Carbohydrate,
5.8 g Dietary Fiber, 17.5 g Protein, 358 mg Calcium