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Asian Vegetable Stir Fry: Submitted by: Dr Fuhrman | Date Added: 13 Sep 2013
Listed in: Asian
Ingredients

14 ounces extra-firm tofu, cubed
1 teaspoon Bragg Liquid Aminos or soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 cup brown rice and/ir wild rice
2 tableslpoons Spike seasoning
1/4 cup unhulled sesame seeds

For The Sauce:
1/4 cup plus 2 tablespoons 100% apricot fruit spread
1/4 cup unsalted natural peanut butter or raw cashew butter
2 tables poons fresh chopped ginger
4 cloves garlic, chopped
4 teaspoons Dr Fuhrman's VegiZest
1/3 cup water
1/4 cup Dr Fuhrman's Black Fig vinegar or balsamic vinegar
1/4 teaspoon crushed red pepper flakes

For the Vegetables:
2 tablespoons water
1 medium onion, cut into wedges and separated into 1-inch strips
4 cups small broccoli florets
2 carrots, cut diagonally into 1/3-inch pieces
4 medium red bell peppers, seeded and cut into 1-inch squares
1 cup sugar smap peas or snow peas, strings removed
2 cups fresh mushrooms (shiitake, porcini or cremini), stems removed and sliced
1 pound fresh spinach
1/2 cup raw cashews, coarsely chopped
1 1/4 pounds romaine lettuce, shredded

Cooking Instructions

Marinate the tofu for 30 minutes in he liquid aminos, red pepper flakes and Spike. While the tofu marinates, cook the rice according tothe package directions. Set aside.

Preheat the oven to 350 degrees. Toss the marinated tofu with the sesame seeds. Bake the sesame-coated tofu in a nonstick baking pan for 30 to 40 minutes, until golden.

To make the sauce, place all ingredients in a food processor or high-powered blender and blend smooth. Transfer to a small bowl and set aside.

Heat water in a large pan and water saute the onions, broccoli, carrots, bell peppers and peas for 5 minutes, adding more water as neccessary to keep vegetables from scorching. Add teh bok choy and mushrooms, cover and simmer untill 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.

Note: This recipe looks harder that it is. It is well worth the time it takes to make it and is great for company.

Variation: Stir-fry beans or small pieces of chicken breast or shrimp with the vegetables.

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