Broccoli-Tofu Stir Fry with Cashews

Kristi Meyers


3 T. soy sauce

2 T. seasoned rice vinegar

1 ˝ tsp bottled minced garlic

2 tsp chopped ginger

1 pound firm tofu drained and cut into ˝ inch cubes

1 T. dark sesame oil divided

5 cups fresh broccoli florets

˝ cup chopped green onions

2 T. seeded and minced jalapeno

1/3 cup cashews

5 cups hot cooked somen (wheat noodles) or angel hair pasta





Combine soy sauce, rice vinegar, garlic and ginger 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.