Sesame, Broccoli & Tofu Stir-Fry

• 3 cups 25%-less-sodium chicken broth
• 1-1/2 cups Kraft Oriental Sesame Dressing
• 1/4 cup canola oil
• 3/4 cup gingerroot, minced
• 2 Tbsp. garlic, minced
• 4-1/4 qt. extra-firm tofu, cut into 1-inch cubes
• 1-1/2 gal. small broccoli florets
• 2-1/4 qt. red peppers, cut into strips
• 1-1/2 gal. whole wheat linguine, cooked

1. Mix broth and dressing.
2. For each serving: Heat 1/2 tsp.
3. (2 mL) oil in large nonstick skillet or wok on medium-high heat.
4. Add 1/2 Tbsp.
5. (7 mL) ginger and 1/4 tsp.
6. (1 mL) garlic; stir-fry 3 min.
7. or until tender.
8. Add a scant 3 Tbsp (45 mL) broth mixture to skillet along with 3-1/2 oz.
9. (100 g) tofu, 2-3/4 oz.
10. (77 g) broccoli and 1 oz.
11. (30 g) peppers; cover.
12. Cook on medium heat 5 to 6 min.
13. or until broccoli is crisp-tender, stirring occasionally.
14. Toss with 1 cup (250 mL) hot pasta.

sesame dressing, canola oil, gingerroot, garlic, extrafirm tofu, broccoli florets, red peppers, whole wheat linguine

Taken from www.kraftrecipes.com/recipes/sesame-broccoli-tofu-stir-fry-123470.aspx (may not work)