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.

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.

Return to Recipe Table of Contents