Ingredients:

• 1/4 cup stir-fry sauce
  
• 2 tablespoons orange juice
  
• 1 tablespoon honey
  
• 3/4 teaspoon Chinese five-spice powder (see Chef's Tip at right)
  
• 1 14-oz. package firm tofu, cut into 1/2-inch cubes
  
• 1 small red or white onion, cut into thin wedges
  
• 1 10-oz. bag frozen blend of carrots and snow peas
  
• 1 8-oz. can water chestnuts, drained
  
• 1/4 cup water

Directions:

1. In a medium bowl, mix the stir-fry sauce, orange juice, honey and five-spice powder. Press the tofu between paper towels to remove excess liquid then add to the sauce mixture. Marinate for 10 minutes.
   
2. Spray a 12-inch skillet with low-fat cooking spray and heat over medium-high heat. Remove tofu from sauce and cook tofu in skillet for 3-4 minutes or until light golden brown then remove from skillet. Reserve sauce mixture.
   
3. Add onion to skillet and cook for 2 minutes, stirring constantly.
   
4. Add carrots, snow peas, water chestnuts and water and bring to boiling. Reduce heat to medium then cover and cook for 7-8 minutes or until vegetables are tender-crisp.
   
5. Add remaining sauce mixture and tofu and continue to cook for 2-3 minutes or until sauce is slightly thickened.