(attributed to Cathrine Fischer) Cut the tofu into squares. Make a marinade with the crushed garlic cloves, ginger, enough soy sauce to cover the tofu, and as much cayenne as you want. (I use a lot! 1/4 tsp) Marinate the tofu as long as you can, ideally at least 2 hours. Chop the fresh vegetables. Cook the noodles according to the package directions. Heat oil in your wok or pan, add tofu and marinade while hot. Stir fry until the tofu is heated through. Add veggies and stir fry as normal. Before you serve, add noodles and stir to coat. If you want the cashews, put them in before you serve. Posted to EAT-L Digest by Cheryl Gilbert
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4|
|Calories from Fat: 49 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 108.4mg||4 %|
|Potassium 414.1mg||11 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 15.5g|
|Protein 9.8g||14 %|
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Calories per serving: 161
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