Ingredients:

• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/3 cup water or dry wine
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger root
• 1/2 teaspoon crushed red pepper or 1/4 teaspoon chili powder
• 14 ounces tofu
• 1 tablespoon olive oil
• 4 green onions
• 1 cup cashews
• 1/2 cup orange sections, chopped
• 2 cups hot cooked brown rice or noodles

Directions:

1. Mix soy and cornstarch; stir in 1/3 cup water or wine, honey, red pepper, and ginger root. Set aside.
2. Press moisture from tofu with paper towels or towel. Cube tofu. Stir-fry tofu in hot oil for 3 to 4 minutes. Remove tofu.
3. Stir-fry nuts and onions for 1 to 2 minutes. Stir soy mixture into nuts. Cook and stir until bubbly, about 2 minutes.
4. Add tofu. Cover and cook 1 minute.
5. Stir in oranges. Heat and serve over rice or noodles.

Yield:

4 servings

Nutrition per serving:

Calculations include 2/3 cup brown rice:
Calories: 625
Protein: 27g
Carbohydrates: 56g
Fiber 6.5g
Fat (total): 28g
Saturated fat: 6.5g
Mono-unsaturated fat: 17g
Poly-unsaturated fat: 4.5g
Sodium: 834mg
Calcium: 209mg

Source:

One Bite at a Time by Rebecca Katz