I have never fixed tofu before, but was determined to give it a try (kids too).
I was afraid everyone would turn their noses up at it, so I fixed another dish
also. We were pleasently surprised! They like the tofu and so did I. I don't
think it will replace meat in our household, but not bad for now and then.

* Exported from MasterCook *

Marinated Tofu w/ Sticky Rice and Asparagus

Recipe By : Cooking Light-5/99
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (16oz) pkgs firm tofu -- drained
1/2 cup hoisin sauce
1/3 cup sake (rice wine)
3 tablespoons low-sodium soy sauce
3 tablespoons tomato paste
2 tablespoons water
2 teaspoons brown sugar
3 cloves garlic -- minced
1 tablespoon roasted peanut or veg. oil -- divided
1 pound asparagus
3 cups hot cooked sticky rice

1. Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a
single layer in a large nonstick skillet; cook over med-high heat 5 min. on each
side or until lightly browned. Arrange tofu slices in a single layer in a
shallow dish. Combine hoisin and next 6 ingred. and stir with a whisk. Reserve
1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu to coat.
Let stand 30 min.
2. Heat 1-1/2 tsp. oil over med-high heat in skillet; add half the tofu and
marinade. Cook 2 min. on each side or until browned. Repeat procedure with the
1-1/2 tsp. oil and remaining tofu.
3. Snap off tough ends of asparagus. Steam asparagus, covered, 5 min. Place 6
asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and
2 tbl. reserved hoisin mixture on each plate.

480 cal, 15.7g fat, 25g pro, 64g carb, 6.2g fiber, 1mg chol, 907mg sod.

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NOTES : Broccoli spears can be subed for asparagus.
* Exported from MasterCook *

Asian Chicken Salad with Noodles

Recipe By : Cooking Light-9/98
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Quick & Easy Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
3 tablespoons lime juice
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons creamy peanut butter
3 cloves garlic -- crushed
3 cups hot cooked linguine ( about 6 oz uncooked
pasta)
8 ounces ready-to-eat roasted skinned, boned
chicken breast (such as Tysons) -- shredded
1 1/2 cups bean sprouts
1/3 cup sliced green onions

Combine first 6 ingreds. in a large bowl; stir well with a whisk. Add linguine
and remaining ingreds., tossing to coat. Sprinkle each serving with bean
sprouts and green onion.

308 cal, 5.9g fat, 22.3g pro, 41.4g carb, 2.2g fiber, 35mg chol, 2.7mg iron,
629mg sod.

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