1 cup oil	2 oz. uncooked rice sticks (rice noodles)	6� (1 cup) firm or extra firm tofu, cut into �" cubes
2 tbsp. purchased Thai ginger marinade	2 tsp. oil	2 cups frozen broccoli, carrots and water chestnuts
� red bell pepper, cut into bite sized strips	2 green onions sliced	2 tbsp. water

1. Heat 1 cup oil in medium nonstick skillet or wok over medium-high heat to 400�. Break rice stick bundle into pieces; fry in hot oil until puffed. Remove rice sticks from oil; drain on paper towels. Discard oil.
2. Gently press tofu cubes between layers of paper towels to remove excess moisture. Place tofu in shallow bowl. Drizzle with marinade; stir gently to coat. Let stand at room temperature for at least 5 minutes to marinate.
3. Heat 2 tablespoons oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 3 to 4 minutes or until thawed. Add bell pepper, onions, water and tofu with marinade; cook and gently stir 3 to 4 minutes or until vegetables are crisp-tender. Serve over cooked rice sticks.

Ingredient info:
Thai ginger marinade adds a spicy-hot ginger flavor to Asian style tofu and vegetable dishes. Look for the marinade in the Asian foods or meat marinade section of the grocery store.

Kitchen tip:
Fried rice sticks add crunch to your favorite salads and stir-fries. To keep them handy, fry any extra rice sticks and store them in a resealable food storage plastic bag.

Serving suggestion:
This vegetable and tofu stir-fry is also delicious served over cellophane noodles, or white or brown rice.

Serving size: � recipe
Calories: 350
Calories from fat: 150
Dietary exchanges: 1� starch, � fruit, 2 vegetable, � medium fat meat, 2� fat OR 2 carbohydrate, 2 vegetable, � medium fat meat, 2� fat