Broccoli-Tofu Stir Fry with Cashews
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.
POINTS: 10 (7.5)
PER SERVING: 358 Calories/11.4 g Total Fat
1.8 g Saturated Fat/567 mg Sodium/49 g Total Carbohydrate
5.8 g Dietary Fiber/17.5 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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