Broccoli-Tofu Stir Fry with Cashews

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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