Combine sherry and soy sauce. Place tofu in a small glass baking dish and cover with sherry mixture; marinate 1 hour. Remove tofu from marinade; reserve liquid. In a small bowl, combine honey, vinegar, and 1 cup broth or water; set aside. Heat oil in large skillet. (Do not use an iron skillet.) Add onion, bell peppers, water chestnuts, celery and carrot; stir-fry until crisp-tender, about 3 minutes. Stir in vinegar mixture. Add tofu, pineapple, and 2 Tbsp marinade; bring to a simmer and cook until tofu is heated through. Stir cornstarch into 1/4 cup broth or water, add to tofu mixture and cook until sauce is thickened; sprinkle with walnuts. Per serv: 208 cals, 11 g fat, 412 mg sod Per serving: 273 Calories (kcal); 16g Total Fat; (48% calories from fat); 20g Protein; 18g Carbohydrate; 0mg Cholesterol; 326mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Recipe by: St. Joseph Healthcare/New Mexico Heart Institute Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (735g)|
|Recipe Makes: 8|
|Calories from Fat: 87 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 2048.4mg||71 %|
|Potassium 522.9mg||14 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 19.6g|
|Protein 16.6g||24 %|
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Calories per serving: 240
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