Broccoli-Tofu Stir Fry with Cashews

Kristi Meyers

3 T. soy sauce	2 T. seasoned rice vinegar
1 ½ tsp bottled minced garlic	2 tsp chopped ginger
1 pound firm tofu drained and cut into ½ inch cubes	1 T. dark sesame oil divided
5 cups fresh broccoli florets	½ 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.