1 (8-ounce) package Nasoya® TofuBaked, Teriyaki, sliced
1 cup broccoli florets
1 cup orange bell pepper, sliced
1 cup green bell pepper, sliced
1 (8-ounce) can pineapple chunks
1/2 cup unsalted or raw cashews
2 tablespoon vegetable oil
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
1 tablespoon pineapple juice (reserved from canned pineapple chunks)
1/2 tablespoon corn starch
1 tablespoon light brown sugar
DirectionsIn a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, pineapple juice, corn starch, and brown sugar. Set aside.
Heat vegetable oil in a skillet over medium-high heat. Add the orange and green bell peppers, broccoli florets and cashews and cook until tender (about 5 to 7 minutes). Reduce heat to medium. Add pineapple chunks, Teriyaki Tofu and sauce. Stir until heated through. Serve over your favorite rice.
Yield: 2 Servings
Nutrition Breakdown: Calories 390, Fat 26g, Cholesterol 0mg, Sodium 60mg, Carbohydrate 27g, Fiber 3g, Protein 16g.
Diabetes Exchange Values: 2 High Fat Meat, 2 Vegetables, 2Fats