• 2 Tbs. soy sauce or tamari
• 2 Tbs. dry sherry or red wine vinegar
• 2 Tbs. orange juice
• 2 spring onions, sliced
• 1 clove garlic, crushed
• 9 ounces firm tofu, cubed
• 2 Tbs. sesame oil
• 1 ounce blanched almonds
• 1 red pepper, cored, deseeded and sliced
• 1 green chili, cored, deseeded and sliced
• 6 ounces sugar snap peas, halved
• 1/4 lb. button mushrooms, sliced
• 9 ounces bean sprouts
• 2 Tbs. sesame seeds, toasted

Mix soy sauce, sherry, orange juice, spring onion, and garlic in a bowl. Add tofu, cover and marinate for 1 hour. Drain, reserving the marinade. Heat oil in a wok or large frying pan. Add almonds and stir-fry for 1 minute until browned. Remove and set aside. Add tofu and stir-fry for 2-3 minutes. Remove and set aside. Add the pepper, chili, and snap peas and stir-fry for 2-3 minutes. Add mushrooms and bean sprouts and stir-fry for 1 more minute. Return almonds to the pan, add reserved marinade and stir-fry for 2-3 minutes. Stir in the tofu and sesame seeds.

Per serving: calories 259, fat 15.4g, 51% calories from fat, cholesterol 0mg, protein 12.6g, carbohydrates 21.1g, fiber 5.6g, sugar 9.4g, sodium 491mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.1, Bread: 0.4, Lean meat: 0.2, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.6

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The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.