Tofu, Sweet Potato & Broccoli Stir-Fry

Tofu, Sweet Potato & Broccoli Stir-Fry

Prep: 15 minutes plus standing
Cook: 14 minutes • Makes: 4 (1 cup) servings

1 package (14 ounces) extra firm tofu, drained
3 tablespoons Weis Quality Less-Sodium Soy Sauce
1 tablespoon Weis Quality Honey
2 teaspoons sesame oil
2 tablespoons Weis Quality Canola Oil, divided
1 medium sweet potato, peeled and cut into 1/2-inch pieces
1/4 cup water
2 cups small broccoli florets
2 cups cooked Weis Quality Brown Rice
1/4 cup chopped dry roasted, unsalted Weis Quality Cashews
1/4 cup sliced green onions

1.Wrap tofu in paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch cubes.

2.In small bowl, whisk soy sauce, honey and sesame oil until honey dissolves.

3.In large skillet, heat 1 tablespoon canola oil over medium-high heat; add sweet potato and cook 5 minutes or until browned, stirring frequently. Add water and broccoli; cover and cook 3 minutes or until potatoes are tender and broccoli is tender-crisp. Transfer potato mixture to plate.

4.In same skillet, heat remaining 1 tablespoon canola oil over medium-high heat; add tofu and cook 4 minutes or until golden brown, turning to brown all sides. Add soy sauce mixture and cook 1 minute, stirring carefully to coat; add sweet potato mixture and toss. Makes about 4 cups.

5.Serve stir-fry over rice sprinkled with cashews and green onions.

Approximate nutritional values per serving:
424 Calories, 19g Fat (8g Saturated), 0mg Cholesterol, 470mg Sodium,
48g Carbohydrates, 6g Fiber, 10g Sugars, 4g Added Sugars, 16g Protein