Asian Vegetable Stir-Fry

Added to Recipes on Fri 06/01/2012

Ingredients
Serves 4 


14 oz extra firm tofu, cubed  
1 tsp low-sodium soy sauce
1/4 tsp crushed red pepper flakes
2 tbsp no-salt seasoning
1/2 cup brown rice
1/4 cup un-hulled sesame seeds

Sauce

1/4 cup unsulfured dried apricots soaked in 1/2 cup water to cover overnight
1/4 cup unsalted natural peanut butter or raw cashew butter
2 tbsp fresh chopped ginger
4 cloves garlic, chopped
4 tsp no-salt seasoning, adjusted to taste
1/4 cup balsamic vinegar
1 tsp arrowroot powder
1/4 tsp crushed red pepper flakes 


Vegetables
2 tbsp water
1 medium onion, cut into wedges and separated into 1-in strips
4 cups small broccoli florets 
2 medium carrots, cut diagonally into 1/3-in pieces
4 medium red bell peppers, seeded and cut into 1 inch squares
1 cup sugar snap peas or snow peas, strings removed
2 cups bok choy, cut in bite-sized pieces
3 cups fresh mushrooms (shiitake, porcini and/or cremini), stems removed
1 lb fresh spinach
1/2 cup raw cashews, coarsely chopped  
1 1/4 lb romaine lettuce, shredded

Directions
Marinate the tofu for 30 minutes in the liquid aminos, red pepper flakes and seasoning. 

While the tofu marinates, combine rice and 1 1/4 cups water in a saucepan. Bring to a boil. Reduce heat and cover. Simmer 30 minutes or until water is absorbed and rice is tender. Set aside.

Preheat the oven to 350°F. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking pan for 30 minutes.

To make the sauce, place the soaked apricots with the soaking liquid, peanut butter, ginger, garlic, VegiZest, vinegar, arrow root powder, and red pepper flakes in a food processor or high powered blender and blend until smooth. Transfer to a small bowl and set aside.  

 

Heat water in a large pan and water sauté the onion, broccoli, carrots, bell peppers, and peas for 5 minutes, adding more water as necessary to keep vegetables from scorching. Add the bok choy and mushrooms, cover, and simmer until the vegetables are just tender. Remove the cover and cook off most of the water. Add the spinach and toss until wilted.
  
Add the sauce and stir until all the vegetables are glazed and the sauce is hot and bubbly, about 1 minute. Mix in the cashews and baked tofu. Serve the stir fry over the shredded lettuce along with 1/4 cup rice per person.

Variation: Stir-fry beans or small pieces of chicken breast or shrimp (2 oz/person) with the vegetables. 

 

Recipe courtesy of Dr. Joel Fuhrman.