Recipe

Instructions

1. Cut tofu horizontally in half; separate and drain on layers of paper towels 10 minutes.
2. Drain pineapple; reserve 2 Tbsp. juice. Blend reserved juice with stir-fry sauce.
3. Heat 1 Tbsp. oil in hot large, non-stick skillet over medium heat. Fry tofu halves 4 minutes on each side, or until golden brown. Remove tofu; cool slightly and cut into 1-inch cubes.
4. Heat remaining 1 Tbsp. oil in same pan over high heat. Add garlic and frozen vegetables; stir-fry 3 minutes. Add pineapple, tofu and stir-fry sauce mixture; cook, stirring, about 2 minutes, or until sauce boils and all pieces are evenly coated with sauce.
5. Sprinkle with cashews and serve over rice.