Spicy Broccoli and Tofu Stir Fry with Cashews

I have a secret.  I hate stir fry.  I know........shocking.  BUT I make it anyway because its so convenient to grab a frozen bag of veggies and make some instant rice yet I always eat this catastrophe with despair.

......Until I came upon this little gem.  I totally forgot to take pics but this is definitely one of my favorite meals to make and eat.  Even the kid likes it!  Bonus is this recipe is low carb and meat free.



Spicy Broccoli and Tofu Stir Fry with Cashews

Box of whole wheat vermicelli noodles (you could also use rice)
1/2 cup of soy sauce
1/3 cup of seasoned rice vinegar
1 inch grated fresh ginger root
2 minced garlic cloves
1 package of cubed tofu
vegetable oil
sesame oil
2 heads of broccoli; florets only
1/2 Vidalia onion, minced
1 minced jalapeno (you can remove seeds if you don't want it too spicy, but I leave them in)
1/2 cup cashews




1. Combine soy sauce, seasoned rice vinegar, grated ginger, and minced garlic in a large bowl.  Add tofu cubes stirringly gently to coat.  Let marinate for 15 minutes.
2.  Remove tofu from bowl, reserving marinade.  Heat 2 tablespoons of vegetable oil and 1 teaspoon of sesame oil in non-stick skillet over medium-high heat.  Add tofu and cook till golden.  Remove and place on paper towel to drain. 
3.  Cook vermicelli according to directions.
4.  In a large wok, heat 3 tablespoons of vegetable oil and 1 tablespoon of sesame oil on medium-high heat.  Add broccoli florets, onion, and jalapeno and saute until broccoli is colorful and somewhat tender but not limp.  Stir in reserved marinade, tofu, and cashews. 
5.  Serve over vermicelli.