| Stir-Fried Tofu with Snap Peas and Cashews March, 2006 Serves 6 / This is an incredibly easy, fast dish. Depending on the produce available, you can trade the snap peas for snow peas, broccoli, green beans, or even spinach. 1/4 cup low-sodium soy sauce 3 tablespoons honey 1 14-ounce package extra-firm tofu, well drained and cut into 1/2-inch cubes 2 tablespoons toasted sesame oil 1 teaspoon peanut oil 1 large shallot, chopped 1 pound sugar snap peas, trimmed 1 cup unsalted cashews, toasted 4 cups cooked jasmine rice 1. Combine soy sauce and honey in a baking dish and stir well. Add tofu cubes and toss to coat. 2. In a wok or large deep frying pan, warm sesame oil over high heat. Remove tofu from marinade and add to pan. Cook over high heat until tofu is golden brown on all sides, 4–5 minutes. Remove tofu from pan and set aside. 3. Add peanut oil to pan and sauté shallot over medium-high heat until lightly browned. Turn heat to high and add tofu, snap peas, and cashews. Cook for 1–2 minutes, until peas are bright green. Serve over hot jasmine rice. PER SERVING: 446 cal, 39% fat cal, 20g fat, 3g sat fat, 0mg chol, 16g protein, 56g carb, 3g fiber, 375mg sodium |