Stir-Fry Vegetables with Tofu

Makes 6 servings

Ingredients

1/4 cup low-sodium soy sauce
3 tablespoons dry sherry or rice wine
1 tablespoon cornstarch
1 package extra-firm tofu, well drained and cut into 1/2- inch cubes
3 tablespoons olive oil
1 teaspoon freshly grated ginger
1 cup chopped white onion (from 1 medium onion)
2 cups stemmed seeded de-veined and thinly sliced red bell pepper (from 1 medium pepper)
1 pound frozen green beans, run under hot water to thaw
1 cup low-sodium vegetable broth
3/4 cup cashews, toasted (about 3 ounces)
1 teaspoon orange zest

Directions

In a large bowl, whisk together the soy sauce, sherry, and cornstarch.  Add the tofu and mix gently to coat well.  Heat 2 tablespoons of the olive oil in a wok or large, heavy skillet over medium-high heat.  When the oil is hot, add the ginger.  Using a slotted spoon, remove the tofu from the marinade; set the marinade aside.  Add the tofu to the pan with the ginger, raise the heat to high, and cook, stir-frying, until it is heated through, about 3 minutes.  Transfer the tofu to a plate and set it aside.  Reduce the heat to medium and add 1 tablespoon of the olive oil.  Add the onion to the pan and cook, stirring until the onion is soft and transparent, 5 to 6 minutes.  Add the red bell pepper and cook, continuing to stir, until soft, 5 to 6 minutes more.  Return the tofu to the pan and then add the green beans, reserved marinade, and broth.  Stir the mixture constantly until it boils and thickens, 3 to 4 minutes more.  Remove the pan from the heat and add the cashews and the zest.  Transfer to a serving dish and serve hot.

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