STIR FRY VEGETABLES

1 Cup Reduced Fat Tofu, cubed 1/4 Cup Low Sodium Soy Sauce 2 Tablespoons Honey 1 Teaspoon Ground Ginger 4 Cloves Garlic, sliced 3 Serrano Chilies, seeded & sliced 1 Teaspoon Dark Sesame Oil

1 1/2 Cups Onion, sliced vertically 1 Cup Red Bell Pepper, julienne cut 1 Cup Yellow Bell Pepper, julienne cut 1/3 Cup Carrots, diagonally cut 6 Cups Napa Cabbage, sliced 2 Cups Broccoli Florets 1/4 Cup Green Onion, chopped

Combine the first 6 ingredients in a bowl. Let marinate for 20 minutes. Heat oil in a skillet over medium heat. Add the next 4 ingredients, sauté for 5 minutes. Add tofu mixture and the remaining ingredients. Cook for 5 minutes or until broccoli is tender.

SERVINGS 5; CALORIES 128; FAT 1.5 g; PROTEIN 6.4 g; CARBS 26 g; FIBER 5.7 g; CHOL 0 mg; IRON 1.6 mg; SODIUM 487 mg; CALC 83 mg SERVING SIZE= 1 1/4 Cups

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Updated 10/18/01